Raw Vegan Carrot, Dill & White Bean Salad
From ecoveg 13 years ago
- 20 minutes to make
- Serves 6-8
Adapted from http://www.101cookbooks.com/archives/carrot-dill-white-bean-salad-recipe.html 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 shopping list
- 3 tablespoons fresh lemon juice shopping list
- 1/4 teaspoon fine grain Pink Himalayan or Grey sea salt shopping list
- 1/2 cup thinly sliced shallots shopping list
The Salad
- 2 cups sliced carrots, cut 1/4-inch thick on deep bias shopping list
- 3 cups sprouted white beans shopping list
- scant 1/4 cup chopped fresh dill shopping list
- 4 tablespoons date sugar shopping list
- 1/3 cup sliced or slivered raw almonds shopping list
How to make it
For the vinaigrette
- Combine the olive oil, lemon juice, salt and shallots in a small bowl. Stir and set aside.
The Salad
- 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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