Fresh Carrot Herb Salad

At the end of each week, we have the practice of cleaning out the fridge. I like to use up the ingredients we have before placing another grocery order or venturing out to the store. 

This week, in our fridge, we had left over fresh herbs including parsley and cilantro, and a bag of carrots. Originally I was going to make a carrot cake, but it was a sunny warm Spring day, and I was suddenly craving a salad for dinner.

So here is the refreshing salad I whipped up in less than 10 minutes that is perfect for a Memorial Day at home BBQ.

Ingredients:

• 1 lb carrots: baby or large

• 1 small bunch parsley: flat or curly

• 1 small bunch cilantro

• 1 small bunch mint

• 1/2 cup lemon juice: fresh squeezed or bottled

• 3 tbsp olive oil

• 1 tsp salt

• 1/2 tsp pepper

• optional: 2 cups salad greens

Directions:

1. Using a food processor, shred the carrots

2. Chop fresh herbs: parsley, cilantro, mint. 

3. Mix together dressing: lemon juice, olive oil, salt, pepper.

4. In a large bowl: combine and toss together shredded carrots, chopped fresh herbs, salad greens, and dressing.

5. Serve and enjoy.

Tips: 

•  Let the salad rest in the fridge for an hour before serving. 

• If you are meal planning and making a large quantity, wait and mix in the lettuce the day you plan to eat it.