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Going to the farmers market is like going to church, for me. I make it a point to walk across the river and shop for my produce at the market every Wednesday, regardless of my schedule during the day. My weekly market is modest in size, but this real food girl can get everything she needs to survive the week. Summer is my favorite time of year at the farmers market because there is a bounty of every fruit and vegetable! And I don’t know about where you live but a bounty of harvest here equates to cheaper organic produce. Can’t beat that!

Last week I went to Blue Heron’s stand to buy some carrots. I’ve never eaten their carrots before but they looked so gorgeous I was just magnitized to them. (Sorry not photo!) I was ready to pay $2 for a very large and healthy bunch when I was offered 2 bunches for a dollar more. I hesitated at first because I thought “What will I do with that many carrots?” but a deal that good would be a waste to pass up. With all of the carrots inhabiting my fridge, I bring you this recipe!

If you have a bounty of carrots in your fridge, or if you just really like carrots, this is the perfect summer recipe for you. It’s very easy to whip up too so it’s perfect to make ahead of time for your next picnic or potluck.

Carrot Salad with Cilantro Lime Dressing

Ingredients

-1 large bunch of carrots, tops removed and julienned

-1 cup spinach, shredded or chopped

For dressing

-1 bunch cilantro, stems removed

-juice of 2 limesĀ  (or 1.5 large lemon)

-1 garlic cloves, minced

-about 1/4 C olive oil, or more

-water to consistency

– salt and pepper to taste

Optional

-pumpkin seeds

Directions

Place all dressing ingredients in a blender and blend until ingredients well combined. If adding water, pour small quantities until the dressing reaches your desired consistency (creamy, more watery, etc..)

In a large bowl, pour dressing over carrots and spinach. Toss. Serve chilled.

I like adding different nuts and seeds to my salad because they add extra protein and fats and also add a nice texture and garnish to any dish. I chose pumpkin seeds for this recipe but chopped walnuts or sliced almonds would go also exceptionally well!

* Serving suggestions: Aside from adding nuts, try swapping the spinach for another dark leafy green: steamed/raw kale, swiss chard..serve as a side with rice and baked fish..top with a fried egg!

But wait just one moment.. there is something missing!

GOAT CHEESE!

I’ve convinced myself that I will work at or own a goat farm at some point in my life. I love me some goat cheese! It seriously makes everything taste 1,000,000 times better. Trust me on this.

-peas!-

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