Zesty carrot salad

By Sari Huhtala

Bountiful harvest of carrots this fall? Try this refreshing, zesty carrot salad for a delicious add-on to any meal, or for your next potluck dinner.

Salad ingredients

• Approximately 4 large carrots
• A handful or two of fresh chopped celery, and its leaves
• A handful or two of fresh chopped parsley
• One small sweet onion, or 2-3 chopped green onions or chives

Dressing ingredients

• 4 tbsp fresh lemon juice or 2 tbsp lemon and 2 tbsp lime juice
• 3 tbsp avocado oil
• 2 tbsp olive oil
• 2 tsp honey
• 2 tsp Dijon mustard
• ¼ tsp salt
• Black pepper to taste

Spiralize, grate or cut carrots into small chopsticks. In a bowl, combine carrots, celery, parsley and onion. Shake dressing ingredients in a jar to mix well. Pour dressing over salad. Cover and refrigerate for at least two hours to allow flavours to meld together. Or, refrigerate overnight. Salad stores for three to four days in fridge.

Sari Huhtala is the creator, publisher and editor of Alive and Fit Magazine, which was created in 2007.  She has over 25 years of experience in journalism and over 15 years of experience as a certified personal trainer and fitness instructor, and is a holistic chef, offering holistic cooking and edible wilds workshop, and My Farmacy workshops. She is an organic farmer, wild-crafter and grandmother, who has spent over 20 years navigating a holistic, healthy path for her family. Reach her at friends@thelaughingforest.ca