CARROT SALAD
CARROT SALAD
6 carrots cut on a bias ¼”
1 tablespoon olive oil (15ml)
Salt and pepper to taste
1 cup sliced snow peas (250ml)
1 cup greens pea shoots or salad greens (250ml)
Bamboo skewers soaked in water for 1 hour
Dressing
The juice of 2 oranges
The juice of 1 lime
1 teaspoon honey (5ml)
1 teaspoon chopped ginger (5ml)
1 teaspoon sugar (5ml)
pinch of salt
pinch of pepper
2 tablespoon olive oil (30ml)
To prepare dressing, mix all ingredients into a medium sized bowl. Whisk to combine.
Preheat barbeque to 375°F/190°C or medium-high heat
Peel and slice carrots into thin strips. Skewer the carrots onto soaked bamboo skewers.
Place skewered carrots on grill for 1-2 minute per side, just until lightly charred.
Remove the carrots from the grill and toss into a large salad bowl with snow peas, greens and salad dressing.
Serve immediately.
Yield: 4 servings
6 carrots cut on a bias ¼”
1 tablespoon olive oil (15ml)
Salt and pepper to taste
1 cup sliced snow peas (250ml)
1 cup greens pea shoots or salad greens (250ml)
Bamboo skewers soaked in water for 1 hour
Dressing
The juice of 2 oranges
The juice of 1 lime
1 teaspoon honey (5ml)
1 teaspoon chopped ginger (5ml)
1 teaspoon sugar (5ml)
pinch of salt
pinch of pepper
2 tablespoon olive oil (30ml)
To prepare dressing, mix all ingredients into a medium sized bowl. Whisk to combine.
Preheat barbeque to 375°F/190°C or medium-high heat
Peel and slice carrots into thin strips. Skewer the carrots onto soaked bamboo skewers.
Place skewered carrots on grill for 1-2 minute per side, just until lightly charred.
Remove the carrots from the grill and toss into a large salad bowl with snow peas, greens and salad dressing.
Serve immediately.
Yield: 4 servings
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