Shredded Carrot Salad with Toasted Almonds & Currants
Recipe and photos reprinted with permission by Chef David Wells “Grandma Dave”
Chef David Wells never ceases to amaze me. His limitless energy and passion for his family and his love of nutritional and delicious food is inspiring! He posted this recipe on his newly enhanced website the other day and I… of course… immediately started pestering him to allow me to share it with you. And please bookmark his website – www.grandmadave.com for great recipes and cooking videos and tips.
Thanks Dave!
Yield: Four Portions
Prep time: 20 minutes
Cooking time: 10 minutes
- 2 cups carrots, shredded
- 1/2 cup currants
- 1/2 cup almonds, sliced
- 2 lemons, juiced
- 1 bunch scallions, thinly sliced on angle
- 1/2 bunch cilantro, roughly chopped (optional)
Method:
Step 1: Toast Almonds
Place sliced almonds on baking tray in 350 degree oven for ten minutes or until desired toasting is achieved
Step 2: Assemble
Place all ingredients in bowl, toss, add lemon juice and toss again.
Serve at room temperature.
