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Lemony Dijon Carrot Salad


Prep Time

20 minutes

Yields

8 - 1/2 cup servings

Ingredients

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)


Directions

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.

Notes

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

Credit

Tricia Wingard, Tricia on Track