Raw Vegan Carrot, Dill & White Bean Salad |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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To make it even more healthy don't discard the green carrot tops. Chop the up & toss with them salad. And if you have trouble digesting nuts or you want to be able to stab the almonds with your fork, soak the almonds this really helps Ingredients:
for the vinaigrette |
1 small avocado or 1/4 cup extra-virgin olive oil |
3 tablespoons fresh lemon juice |
1/4 teaspoon fine grain pink himalayan or grey sea salt |
1/2 cup thinly sliced shallots |
the salad |
2 cups sliced carrots, cut 1/4-inch thick on deep bias |
3 cups sprouted white beans |
scant 1/4 cup chopped fresh dill |
4 tablespoons date sugar |
1/3 cup sliced or slivered raw almonds |
Directions:
1. For the vinaigrette
2. Combine the olive oil, lemon juice, salt and shallots in a small bowl. Stir and set aside.
3. The Salad
4. Place the contents of the skillet in a large mixing bowl, sprinkle with the date sugar and pour the 3/4 of the lemon-olive oil mixture over the top. Toss gently. Let sit for ten minutes. Toss gently once again, taste and adjust with more salt or sugar or lemon juice if needed to balance the flavors. Serve warm or at room temperature and finish by sprinkling with the almonds just before serving.
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