This recipe comes from Tricia Wingard, a certified health coach and one of Amy's Garden's awesome helpers. It’s taken directly from her website, http://www.triciaontrack.com. Visit her site for other healthy recipes and tips!
2 pounds of carrots, peeled and grated
1 small green apple, peeled, cored, and grated
2 Tbsp raw pumpkin seeds
1 heaping Tbsp whole grain Dijon mustard
3 lemons, juiced (approximately 3-4 Tbsp)
1 Tbsp lemon zest
1 clementine, juiced (approximately 1 Tbsp)
3 Tbsp extra virgin olive oil
3 Tbsp chopped fresh parsley leaves (1 Tbsp if using dried)
1 small shallot, minced (approximately 3 Tbsp)
1/2 tsp cayenne pepper (optional)
Coarse-ground salt and pepper to taste (start with 1/2 tsp of each and increase as desired)
1. Mix together the grated carrots, grated apple, and pumpkin seeds in a large bowl. 2. Whisk together the remaining ingredients in a separate bowl.
3. Add dressing to the carrot mixture and stir to combine.
Can be served as a side dish or added to a larger salad. Top with additional pumpkin seeds to add crunch and increase protein/healthy fats. Store in the refrigerator for 5-7 days.
Nutritional information (approximate, per 1/2 cup): calories: 89
protein: 1 g
carbohydrates: 7 g
fiber: 1.5 g fat: 7 g
Each week our CSA gets recipes along with their shares. Here we've collected all the recipes from previous years.