Multicolored Shredded Carrot Salad

• Vegan
• Gluten free
• Paleo

• Produce

  • 5 Carrots, large
  • 1 Cranberries and blueberries, Dried
  • 1 Lemon, Juice of
  • 1 Handful Parsley, fresh sprigs

• Baking & Spices

  • 1 Finishing salt

• Oils & Vinegars

  • 1 Olive oil

Found on trialandeater.com

Description

Ingredients

• 5 large carrots, shredded in a food processor (I used a multicolored variety package, or you can buy pre-shredded)
• Dried cranberries and blueberries (about 1/4 cup of each or more as preferred)
• Handful of fresh parsley sprigs
• Olive oil
• Juice of 1 lemon
• Finishing salt, to taste (I used fleur de sel)

Directions

• In a large bowl, add the carrots, dried fruit and fresh parsley.
• Drizzle olive oil and lemon juice over carrots and toss until covered. The amount of olive oil will depend on preference and bulk of carrots - so start with a small amount and add more as needed.
• Finish with sea salt.