I like experimenting with vegetables and salads. There are so many ways to cook and eat vegetables; they don't have to be boring at all.
Here is the recipe for my grated carrot salad & the dressing that I posted on my instagram the other day. This turned out so nice. It had just the perfect amount of crunch, sweet & sour to it.
If you are going to save some in the fridge for later, don’t put all the pistachios in. Leave them out till right before you eat the salad so they stay crunchy and fresh.
3 cups grated carrots
½ cup pistachios
½ cup crumbled low fat feta
1/3 cup pomegranate seeds
Mix the feta through the grated carrots.
Add the pistachios and pomegranate seeds and gently toss to mix
(Recipe makes 3 servings, info calculated per serving:)
171cal/ 24g carbs/ 1g protein/ 8g fat
2 cloves garlic, peeled
1/2 teaspoon Dijon mustard
120 grams extra virgin olive oil (2/3 cup)
100g grams white wine vinegar
Juice from 1 lemon
1 teaspoon honey
Salt and pepper
Mince the garlic first. Next blend all ingredients together. Add 1-2 tablespoons to your salad.
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