Happy start into July! It is very hot out there so let's make something very simple. A trip to the farmers market inspired me to make this delicious carrot salad. Lightly sweet young carrots combine very well with tart red currants that are currently in season. I added a little chopped flat leaf parsley, cilantro and carrot greens.
Ingredients:
- 5-6 carrots
- 1 cup red currants
- 1/4 cup chopped herbs including the carrot greens, if organic
for the dressing
- 1/4 cup virgin olive oil or any cold pressed oil of your choice
- juice of 1/2 lemon
- 1 tsp row honey, optional
- Celtic sea salt to taste
- freshly ground black pepper
for the garnish
- red currants
- wedge of lemon
Method:
- Wash and peel the carrots. Using a mandolin pr a vegetable peeler cut the carrots into ribbons.
- In a small bowl whisk the dressing. Pour it over the carrot ribbons and mix well. Add red currants and chopped herbs, and mix gently. Adjust the taste if needed.
- Portion out the salad. Garnish with red currants and a wedge of lemon and serve right away. Enjoy it in good company!
As the temperatures are rising remember to drink enough water. Hydration during the hot season is vital and cannot be underestimated. Also, choose nutritious, simple meals to help your body deal with the heat. Slow down, if you can.
In radiant health, passionately raw - Dominique
Dominique Allmon©2025