Carrot Salad à la Jenna (Vegan / Paleo / AIP)

The prettiest carrot salad you ever did see. Photo by me, Jenna Peffley, plate by Lux Eros and produce courtesy of The Hollywood Farmer’s Market

Bought a ton of carrots and not sure what to do with them? Here’s a really simple, really fresh, really tasty salad that looks impressive, even if you’re the only one who is going to be seeing it right now. This is great served on it’s own or as a side dish to chicken (and I bet it would be great with fish, although I’m allergic so I can’t speak to that). Also nice with a scoop of coconut yogurt for breakfast! Big fan of versatile food over here.

INGREDIENTS (to serve 2-3 people)

• 4-6 large carrots (more if small, obviously)

• 1 large blood orange (or other orange)

• 6-8 kumquats

• 1/4 cup pomegranate seeds

• 1-2 tbsp olive oil (I used my favorite Blood Orange olive oil from WeOlive

• 1-2 tbsp honey or maple syrup

• 1 tsp Apple Cider Vinegar or other favorite AIP friendly Vinegar

• Fresh herbs - I LOVE lavender with this and lemon thyme is also nice, or 1 tsp dried Herbs de Provence

• Chamomile for garnish (not necessary at all, but it sure looks pretty).

• Fancy salt of choice (I love pink salt, Maldon, Fleur De Sel, Celtic, all so lovely)

DIRECTIONS

• Peel carrots into ribbons or spiralize. Place into large bowl. I love to do a bunch of them in bulk and then save in a container in the fridge to use throughout the week or pickle (recipe coming soon).

• Zest the peel of the blood orange, and then cut it into slices and cut off remaining peel. Add to large bowl.

• Slice kumquats into rounds and add to bowl.

• Add in pomegranate seeds

• Mix olive oil, honey/maple syrup and vinegar in a jar with a few pinches of salt and chopped up herbs. Drizzle this over top and mix everything together.

• Top with lavender flowers or other fresh herbs and garnish as needed (or don’t - you do you).

• Sprinkle with another pinch of salt

Enjoy!