With what I thought was a bare pantry, I whipped up this quick and easy salad in about 5 minutes. Eaten immediately, it was perfect. After a few hours, as expected, a touch of the crunch disappears. But, it was still crispy enough to enjoy for days. Pink Lady apples worked very well here. They were a very crisp, tart (maybe even slightly under ripe Pink Lady…. I love them that way) apple that maintained its white flesh for a couple days after being tossed with lemon juice and a splash of vinegar. By the third day, the carrots and pistachios were a bit soft.
A small bowl of this salad was hearty enough to make a light meal or a very satisfying snack that will tide you over for at least 3 hours. Add half of a sandwich and this would make a great lunch or dinner.
Sweet & Savory Carrot Salad
makes 1 big bowl
4-5 carrots, cut into pieces
2 apples, cut into a rough dice, seeds removed
1/2 cup date pieces
1/2 cup dried currants
1/2 cup pistachios, roasted
juice of one lemon
splash of rice wine vinegar
splash of olive oil, light and fruity type
In a food processor, pulse carrots to a fine chop. Pour into large mixing bowl. Add diced apples with the skins on. Juice lemon (seeds removed) over bowl. Toss immediately with lemon juice. Then, add vinegar, date pieces, currants, and pistachios. Toss briefly. Serve immediately.
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