Carrot Salad

Ingredients

• 1 handful sliced almonds

• 5-6 medium carrots – washed and trimmed

• 1 fresh red chili – stalk and seeds removed

• 1 bunch cilantro

• 1-inch piece fresh gingerroot – peeled

• 1 lemon

Instructions

1. Toast the almonds: Heat a small pan over medium heat. Add sliced almonds and toast, tossing occasionally, until golden brown. Set aside.

2. Grate the carrots: Using a coarse grater or food processor, shred the carrots along with the red chili, the top third of the cilantro bunch, and the peeled ginger. Transfer to a serving bowl.

3. Season the salad: Drizzle a little extra virgin olive oil over the mixture, add a pinch of salt, and finely grate some lemon zest. Squeeze fresh lemon juice over the salad and toss well.

4. Finish & serve: Sprinkle the toasted almonds and half of the reserved cilantro leaves on top. Serve immediately and enjoy!

Serving Size:

Makes 4 servings (~½ cup per serving, 116 g each).

A refreshing, crunchy, and flavorful salad—perfect as a side!