Carrot, Raisin & Mint Salad
Everyone I know and/or cook for seems to have carrots in their refrigerator. They last such a long time in the fridge. Here’s a healthy and easy recipe to make from ingredients you most likely have hanging around already. Grate the carrots with a cheese grater or toss them in your food processor.
- Prep Time: 15 Minutes
- Cook Time: 10 Minutes
- Total Time: 25 minutes
- Yield: 6
- Category: Side Dish
- Method: Oven
- Cuisine: International
- 3 large carrots, peeled & grated
- 1/3 cup raisins
- zest from 1 lemon
- 2 Tbsp lemon juice
- 2 Tbsp e.v. olive oil
- 1/2 cup walnuts, toasted & chopped
- 1/3 cup fresh mint, chopped & divided
- 1/4 tsp sea salt
- pinch black pepper
- Preheat oven to 350F. Line a baking sheet with parchment or aluminum foil. Lay the walnuts out evenly and bake for ~ 6-8 minutes or until fragrant. Remove from sheet, set aside and cool.
- Combine carrots, raisins, walnuts, olive oil, lemon zest & juice, sea salt, and black pepper in a large bowl. Mix and gently fold in 1/4 cup of sliced mint, leaving a couple Tablespoons for garnish.
- Add sea salt to taste. Garnish with any leftover mint. Happy Eating! Beckie
- Don’t want to turn the oven on? Skip this step and throw the walnuts in your salad raw.
- It’s hard to tell when walnuts are toasted. Let your nose & your tastebuds be your guide as to when they are done and make sure not to burn them (which is hard to tell by sight with toasted walnuts).
Things In My Kitchen:
- Vegetable Peeler – affordable, serrated, and on a swivel.
For more kitchen items I love/use: please visit my shop page.
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Keywords: Carrots, Salad, Side, Vegan, Vegetarian, Paleo, Whole 30, Gluten Free, Dairy Free