Carrot Ribbon Salad with Almonds and Fresh Mint
I first made this recipe to impress Josiah, my then boyfriend and now husband. I’d planned a birthday picnic and wanted one of those moments where we’re in the middle of nowhere (which often happens—we’re hikers), I open my backpack, and we both see–Wow! Carrot Ribbon Salad with Almonds and Fresh Mint! He fell for it, and it’s actually not much harder to make than peanut butter sandwiches. Okay, it’s harder but worth it.
Ingredients
- 3 medium carrots
- 2 cups cooked quinoa
- 1 (15-ounce) can chickpeas, drained and rinsed
- ½ cup chopped roasted salted almonds
- ½ cup finely chopped fresh mint leaves
- ½ teaspoon salt
- Freshly ground black pepper
- 2 to 3 cups fresh salad greens
- Lemon Tahini Sauce (p. 146)
Serving suggestion
1 lime, cut into wedges
Instructions
- 1Trim the tops of the carrots and use a vegetable peeler to peel all the way through the vegetable into a large mixing bowl.
- 2Stir in the quinoa, chickpeas, almonds, mint, and salt until combined. Taste and add pepper and more salt, as needed.
- 3Toss with fresh greens and dress with Lemon Tahini Sauce.
- 4Serve with lime wedges.
Easy Ingredient Swaps
↔Couscous for the quinoa
↔White beans for the chickpeas
↔Chopped salted pistachios or cashews for the almonds
↔Store bought Green Goddess dressing or the creamy dressing of your choice for the Lemon Tahini Sauce
↔Lemon for the lime
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