carrot salad

I didn’t plan on making this salad, it just sort of happened while I was preparing dinner. I wasn’t sure that there would be enough food to fill our gluttonous American bellies, so I started chopping carrots and this was the result. I hold the belief that a little olive oil, lemon juice, and salt can go along way. I wanted to keep this simple, but couldn’t resist adding a little ground sumac to the salad. If you don’t happen to have sumac on hand, just substitute it with another tablespoon of lemon juice.

Carrot Salad
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3 carrots, shredded or julienned
3 T extra virgin olive oil
2 T lemon juice
1 t sumac
3 T fresh parsley
salt, to taste

Whisk together olive oil, lemon juice, sumac, parsley, and salt in a small bowl. Drizzle the dressing over the carrots and toss until thoroughly incorporated. Can be served right away, but is even better the next day. Serve at room temperature.

Serves 4 (as a small side dish)

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Related posts:

1. white bean salad with parsley and lemon juice
2. mediterranean-inspired salad
3. bulgur and lentil salad
4. balela (middle eastern bean salad)
5. sumac carrots

Tags: gluten-free, salad, side dish, vegan, vegetarian