I love recipes like this one. It takes a very pedestrian
veggie – one that we’ve eaten thousands of times before – and with the addition
of spices and herbs it makes that same “ole veg worth eating all over again. We
made this salad the other day for a cooking class at Cancer Wellness and
everyone raved about its bright taste and fresh flavors. I hope you will, too!
Make it a meal by serving sliced tomatoes, Kalamata olives, Greek yogurt with
fresh dill and a stack of warm pita pockets. 20 – 30 minutes and dinner is
ready. I’ll be over in just a bit!
Middle Eastern Carrot
4 Large Carrots, Peeled
2 TB Olive Oil
1 TB Freshly Squeezed Lemon Juice
Zest of 1 Lemon
1 Clove Garlic Grated
½ Tsp Hot Paprika
½ Tsp Cumin
¼ Cup Chopped Parsley
Step One
Put the peeled carrots in a pot of boiling, salted water and
cook until crisp-tender. (This means just barely cooked.) Remove from the water
and slice into ½” rounds.
Step Two
Place the carrots in a bowl and add the remaining
ingredients, mixing well. Season to taste with sea salt and freshly cracked
black pepper.

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