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Tangy carrot salad

This colorful salad is a great holiday side dish and can liven up your leftover meals as well. Carrots are full of eye-healthy beta-carotene and also contain significant amounts of fiber, potassium and vitamin C.

Other ingredients provide eye nutrients like zinc, lutein and protein (if you add the chickpeas).

Fresh orange juice is more nutritious, but the concentrate has a deeper tang that brightens the flavors.

Tangy Carrot Salad (serves 4)

1/2 cup pumpkin seeds, pine nuts or sunflower seeds 8 large carrots 1-1/2 cups rocket or romaine lettuce, chopped 1/2 cup dried cranberries, cherries or golden raisins

Optional Add-Ins: 1/4 cup pitted dates, chopped small 1/4 cup canned beets, drained and julienned 1/2 cup canned chickpeas, drained

Dressing: 1/3 cup frozen orange juice concentrate, thawed 2 Tbsp lime juice 3 Tbsp extra-virgin olive oil 1 tsp ground cumin 1/4 tsp cayenne pepper Salt and pepper to taste

1. Toast the nuts or seeds in a dry skillet over medium heat for 2 or 3 minutes, until golden brown (don’t let them burn). Salt lightly if desired, remove from pan and let cool.

2. You can either grate the carrots or make long ribbons of them with a vegetable spiralizer or peeler. Place in a large bowl with the lettuce, dried fruit, and any other add-ins you choose. Mix well.

3. In a small bowl, mix together the dressing ingredients. Pour over salad in large bowl and toss. Sprinkle the toasted nuts or seeds over the top, and serve.

*recipe courtesy of