Carrot almond salad (fresh turmeric + coconut dressing

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 5 Carrots, medium
  • 1 bunch Cilantro, fresh
  • 1 Garlic clove
  • 1 tsp Ginger

• Canned Goods

  • 1/2 cup Coconut milk

• Condiments

  • 3 tbsp Almond butter, toasted
  • 1 tsp Honey
  • 1 splash Lemon juice, fresh

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/2 tsp Cinnamon
  • 1 pinch Salt
  • 3 tbsp Turmeric

• Nuts & Seeds

  • 1/4 cup Almonds, toasted

Found on viktoriastable.com

Description

Ingredients

• 5-6 medium carrots
• ¼ cup toasted almonds
• a bunch of fresh cilantro
• For the dressing:
• 3 Tbs freshly grated turmeric root (from about 6 inches of turmeric root)
• 1 tsp freshly grated ginger
• 1 garlic clove
• ¼ tsp black pepper
• ½ tsp cinnamon
• 1 tsp honey
• 3 Tbs toasted almond butter
• ½ cup coconut milk
• pinch of salt
• splash of fresh lemon juice

Directions

• Put the dressing ingredients (minus the lemon juice) in a blender and process until smooth.
• Grate the carrots, or use a veggie peeler to create thin ribbons.
• Toast and roughly chop the almonds.
• Assemble the salad, by mixing carrots and a big handful of chopped cilantro, drizzle the dressing generously on top and sprinkle with the toasted almonds. Add a splash of fresh lemon juice and salt if necessary.