Spiralized Carrot Salad with Herbs and Toasted Almonds
Total Time
18 minutes
Prep Time
15 minutes
Cook Time
3 minutes
Rating
0 out of 5 stars
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Ingredients
4 servings
- ½ pound large or medium carrots (peeled)
- ½ cup sliced almonds
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- ½ teaspoon honey
- 1 tablespoon finely chopped tarragon
- 2 tablespoons finely chopped parsley (divided)
- 1 pinch kosher salt
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Preparation
Step 1
Spiralize your carrots using the blade on your spiralizer that makes spaghetti-like noodles. You should end up with about 4 cups of spiralized carrot noodles. Cut any extra long noodles in half (for easier eating). Briefly set aside.
Step 2
Heat a small sauté pan over medium-high heat. When hot, add the almonds and cook for 2-3 minutes, shaking the pan occasionally, until golden brown. Transfer to a small bowl to cool.
Step 3
In a large mixing bowl, whisk the olive oil, lemon juice, Dijon mustard, honey and salt until well combined. Stir in the tarragon and half of the parsley. Add the carrot noodles, toasted almonds and raisins to the bowl, and toss to combine.
Step 4
To serve, transfer the salad to a serving plate or bowl and sprinkle with the remaining parsley.
Step 5
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