Grated carrot salad with citrus and pistachios
Delight in the refreshing blend of grated carrots, tangy citrus, and crunchy pistachios in this vibrant salad bursting with flavor.
Ingredients:
- cup raw pistachios
- oro blanco or ruby grapefruit
- garlic clove, finely grated
- cup olive oil
- tablespoons fresh lime juice
- teaspoon crushed red pepper flakes
- teaspoon ground cumin
- Kosher salt
- ounces carrots (about 5), peeled, coarsely grated or julienned
- blood orange, peel and white pith removed, sliced into rounds, quartered
- cup cilantro leaves with tender stems, divided
- cup parsley leaves with tender stems, divided
Instructions:
- Preheat the oven to 350°. Place pistachios on a baking sheet with edges, stir once, and bake until they turn golden brown, for about 5 to 8 minutes. Allow them to cool down, then roughly chop them.
- While the pistachios are toasting, remove all the skin and white parts from the oro blanco; throw them away. Over a small bowl, slice alongside the membranes to free the segments into the bowl; discard the membranes.
- In a medium bowl, blend garlic, oil, lime juice, red pepper flakes, and cumin together; adjust the dressing with salt. Include the toasted pistachios, carrots, and half of the oro blanco and blood orange, then mix together. Adjust the seasoning with salt and let it rest to allow the flavors to mix, for about 25 to 30 minutes.
- Just before you serve, stir in half of the cilantro and parsley. Sprinkle the remaining herbs and citrus on top.
Summary:
- Calories: 975 kcal
- Fat: 70 g
- Protein: 13 g
- Carbs: 88 g
- Potassium: 2137 mg
- Magnesium: 127 mg