Description
A refreshing and vibrant carrot salad featuring grated carrots, toasted pine nuts, and a tangy lemon-mustard dressing. This easy-to-make dish balances the sweetness of carrots with the crunch of pine nuts and the zest of fresh parsley, making it a perfect side for any meal or a light, healthy snack.
Ingredients
Scale
Dressing
- 3 tablespoons extra virgin olive oil
- 1 ½ tablespoons lemon juice
- 1 tablespoon whole-grain mustard (or Dijon mustard)
- 1 tablespoon honey (optional, or sugar-free honey)
- ¼ teaspoon sea salt (or to taste)
- ¼ teaspoon black pepper (or to taste)
Salad
- 1 tablespoon extra virgin olive oil
- ¼ cup pine nuts
- 4 large carrots, peeled and finely grated (about 4 cups)
- 3 medium green onions, chopped (optional)
- ¼ cup fresh parsley, chopped
Instructions
- Prepare the dressing: In a small bowl, whisk together 3 tablespoons of olive oil, lemon juice, mustard, honey (if using), salt, and pepper until smooth and well combined.
- Toast the pine nuts: Heat the remaining 1 tablespoon of olive oil in a small skillet over low heat. Add the pine nuts and cook for about 5 minutes, stirring occasionally, until they are lightly browned and aromatic. Be careful not to burn them.
- Combine salad ingredients: In a large bowl, mix together the finely grated carrots, toasted pine nuts, chopped green onions (if using), and fresh parsley.
- Toss and chill: Pour the prepared dressing over the salad mixture and toss thoroughly to coat all ingredients evenly. Adjust seasoning with additional salt and pepper if needed. For best flavor, refrigerate the salad for 20-30 minutes before serving to allow the flavors to meld.
Notes
- Use freshly grated carrots for the best texture and taste.
- Honey is optional and can be omitted or replaced with a sugar-free alternative for a lower sugar option.
- To make the salad ahead, keep it covered in the refrigerator and add the pine nuts just before serving to maintain their crunch.
- Feel free to substitute pine nuts with toasted walnuts or almonds if preferred.
- This salad pairs well with grilled meats, fish, or as a light vegetarian dish on its own.
