Description
A simple and fresh salad with crunch. Shredded carrots, roasted sunflower seeds, and a lemon-honey dressing: everyday ingredients, but unique when combined.
Ingredients
Scale
Salad
- 1 cup raw sunflower seeds
- 1 teaspoon plus extra pinch of salt
- 8 medium carrots, grated
- 1/2 cup of scallions, chopped
Honey-Lemon Dressing
- 1/2 cup fresh squeezed lemon juice
- 1/2 teaspoon ground black pepper
- salt to taste
- 1 tablespoon honey (see note for vegan option)
- 2 tablespoons extra virgin olive oil
Instructions
- Preheat the oven to 350 degrees F.
- Season the seeds with a pinch of salt and spread evenly on a baking tray.
- Bake seeds for approximately 15 minutes until they are lightly toasted, turning every 5 minutes and set aside to cool.
- Make the dressing: Whisk lemon juice, salt, pepper and honey until smooth. While whisking, slowly drizzle in oil until emulsified.
- Place carrots and scallions in a large mixing bowl, pour on dressing and mix well.
- Add cooled seeds and lightly mix again.
Notes
Make It Vegan. Replace the honey with another liquid sweetener, like agave syrup or maple syrup.
Adapted from the Rose Bakery Cookbook.