Carrot Salad with Ancient Greek Spice
Ingredients
- 5 tbsp ground walnuts lightly toasted
- 6 medium heirloom carrots with greens washed and trimmed
- ½ cup fresh mint leaves
- 1½- inch knob ginger peeled and chopped
- 2 large garlic cloves minced
- ⅓ cup extra-virgin Greek olive oil
- 5 tbsp oxymelo vinegar honey-vinegar blend
- Greek sea salt
- ½ tsp cumin seeds
- ½ tsp fennel seeds
- ½ tsp caraway seeds
Instructions
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Toast walnuts and set aside.
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Remove carrot greens, chop finely. Pick and chop mint leaves and ginger.
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In a food processor, pulse walnuts, ginger, garlic (reserve ⅓), carrot tops, mint, half olive oil, 2 tbsp oxymelo vinegar, and salt into a pesto.
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Pare carrots; slice into ribbons using a mandolin or spiralizer.
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Toast and grind cumin, fennel, and caraway seeds. In a bowl, whisk with remaining garlic, salt, oxymelo, and olive oil to make dressing.
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Combine carrots, pesto, and dressing. Toss gently and serve.
Notes
Rich in antioxidants and heart-healthy fats from walnuts and olive oil, this salad celebrates ancient Greek spice traditions that enhance flavor and digestion.
Perfect alongside Braised Chickpeas with Turmeric and Ginger or Ikarian Longevity Greens Pancakes.
You might also enjoy Greek Beet & Carrot Salad with Honey Dressing and Greek Carrot Dip.
