Rainbow of carrots salad with roasted red pepper vinaigrette

Indulge in the vibrant flavors of a rainbow carrot salad drizzled with a zesty roasted red pepper vinaigrette. A culinary delight bursting with freshness and wholesome goodness.

Ingredients:

• 3 medium size multicolored carrots, peeled
• 3 radishes, thinly sliced
• 1/2 cup cherry tomatoes, cut in half
• 3/4 cup fava beans or edamame, peeled
• 1 tablespoon chives, finely choppe
• 2 jarred roasted red bell peppers, drained
• 2 tablespoons parsley, chopped
• 1 garlic clove, minced
• 1 tablespoon honey
• 1/2 cup extra-virgin olive oil (fruity, not peppery)
• 1/8 teaspoon grounded coriander
• Pinch cayenne
• Salt and freshly ground black pepper

Instructions:

1. Carrots: Peel the carrots using a vegetable peeler and cut them into thin strips lengthwise. Place the strips in a bowl and set them aside.
2. Fava beans: Boil the beans for one minute, then transfer them to a bowl of ice water. Once they are cool, remove the tough outer skin by pressing on the beans with your fingers. Set the beans aside.
3. Prepare the dressing: Dice the roasted bell peppers. Blend the bell peppers, parsley, garlic, and honey in a food processor. While the processor is running, slowly add olive oil until the mixture is well combined. Season with salt, pepper, coriander, and a bit of cayenne pepper.
4. Assemble the salad: Mix the shaved carrots, radishes, and fava beans in a bowl. Add 3-4 tablespoons of the dressing and toss until the vegetables are evenly coated. Taste and adjust the seasoning if necessary, then garnish with chopped chives before serving.

Summary:

• Calories: 1249 kcal
• Fat: 110 g
• Protein: 12 g
• Carbs: 68 g
• Potassium: 1484 mg
• Magnesium: 89 mg