Now that fall is here and carrots are plentiful, it’s time to explore this salad from across the globe. With carrots containing higher levels of beta carotene than any other vegetable or fruit, carrot consumers are sure to appreciate this yummy recipe. And here’s a tidbit to go with your salad…once in your body, beta carotene converts to vitamin A, which provides a plethora of goodness for your health. Enjoy!
- 7 medium carrots
- 3 tablespoons of olive oil
- 1 teaspoon of cumin powder
- 2 cloves of garlic (finely chopped)
- 1 lemon juiced
- 1 teaspoon of lemon zest
- 2 tablespoons of parsley
- salt to taste
- crushed chili flakes to taste
Cut and steam the carrots until cooked through; when ready, let them cool.
Add the cumin, the finely chopped garlic, lemon juice and olive oil to the cooled carrots.
Mix well, and add salt and chili flakes, according to taste.
This is a family recipe from Dafna, a Moroccan Israeli whose mother and grandmother were born in Casablanca, Morocco. It was handed down, mother to daughter for generations and then given to Nura Loeks, the director of the Natural Food Chef program at Nutrition Therapy Institute. To learn more about the Natural Food Chef program, visit here.