How many times have you eaten carrot salad and thought to yourself, “Ehh, nothing special” or “Yup, tastes like plain carrots to me?” Don’t get me wrong, there’s nothing bad about plain carrots. They are naturally sweet and extremely high in nutrition. Every now and then, however, I think we could all use a carrot salad make-over. This recipe is the perfect solution! Not only is it quick and easy to make (15 minutes), it’s also packed with amazing flavors. The cumin, fresh lemon juice and parsley add the perfect balance of smoky, citrusy and fresh flavors. What’s also great about this salad is you could make it ahead of time since it could be served cold or at room temperature.

Because the carrot salad is flavor intense, I would recommend pairing it with a simple main dish such as steak or chicken. The flavors in your main and side dishes should not compete against each other, but rather complement each other. I served this salad with a simple grilled steak and it was absolutely delicious!

Recipe
Yield: 2 servings

INGREDIENTS:
4 to 5 medium-sized carrots, peeled
1 tbsp. fresh lemon juice (1/2 lemon)
1 clove garlic, minced or finely chopped
1 tsp. ground cumin
1/4 tsp. cayenne pepper or paprika
2 tbsp. extra virgin olive oil
2 tbsp. fresh parsley leaves, chopped
kosher salt

DIRECTIONS:
1. Bring a large pot of salted water to a boil. Add the carrots, whole, and cook until tender, about 10 minutes. (Cut the carrots in half if they don’t fit in the pot.) Drain the carrots and cut into 1/2-inch thick slices.
2. In a salad bowl, whisk together the lemon juice, garlic, cumin, cayenne pepper or paprika, and 1/2 teaspoon salt. Slowly whisk in the oil.
3. Add the carrots and parsley and toss.