Carrot, Olive & Almond Salad
Servings
4
Prep Time
15 minutes
Cook Time
5 minutes
"Carrots are full of antioxidants and so are plump olives, a star of the healthy Mediterranean diet. If shaving the carrots lengthwise seems too labor intensive or difficult, you can shave or thinly slice them into coins. Meaty green olives are delicious in this salad, although any olives, including oil-cured black ones, will impart a pleasant briny and salty note to the mix."
Recipe excerpted with permission from #EATMEATLESS: Good for Animals, the Earth & All by the Jane Goodall Institute. ©2021. Published by Insight Editions. Recipe by Robin Asbell. Photography by Erin Scott.
Jane Goodall, DBE
Ingredients
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Cumin seeds, ½ teaspoon
Multicolored carrots, 1 lb (450 g)
Green olives, pitted, ¼ cup (1 ½ oz/40 g)
Fresh flat-leaf parsley, ¼ cup (¼ oz/7 g) loosely packed
Lemon juice, 1 teaspoon
Extra-virgin olive oil, 2 tablespoons
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Sea salt and freshly ground pepper
Roasted almonds, ¼ cup (1 ¼ oz/35 g) chopped
Directions
In a frying pan, toast the cumin seeds over medium-low heat, stirring, until fragrant and starting to brown, 2–3 minutes. Transfer to a plate and let cool.
Using a mandoline or a box grater, shave the carrots lengthwise into thin ribbons. Transfer to a large bowl and set aside.
Coarsely chop the olives and parsley. Transfer to a small bowl, add the lemon juice and toasted cumin seeds, and stir with a fork to combine. Add the oil in a thin stream, whisking until the dressing is well blended. Season to taste with salt and pepper.
Add the dressing to the carrots and toss well. Divide the salad among plates, sprinkle with the almonds, and serve right away.
Recipe Note
#EATMEATLESS: Good for Animals, the Earth & All by the Jane Goodall Institute is available for purchase here:
Supermarket
Fair Trade