Moroccan Carrot Salad
Moroccan Carrot Salad
Take nutrient dense carrots to the next level!
Essential Pregnancy Nutrients:
Fiber: Carrot
Vitamin A: Carrot
Anti-Nausea: Lemon
Iron: Sunflower Seeds
Vitamin B6: Sunflower Seeds
Magnesium: Sunflower Seeds
Ingredients:
- 1 cup orange juice
- 1/4 cup olive oil
- 1 pound carrots sliced lengthwise
- Sea salt, to taste
- 1 tbsp honey
- Juice of lemon
- 1/2 cup black olives, halved
- 1 tsp ground cumin
- 1 tbsp cilantro, chopped
- 1 tbsp fresh mint, chopped
- 1/3 cup sunflower seeds, toasted
Servings: 2-4
Prep Time: 15 minutes
PREPARATION
1. Pour orange juice into a small saucepan. Cook over medium heat until reduced by half.
2. Add olive oil into a skillet over medium-high heat. Add carrots and cook 2 to 3 minutes. Cook carrots until barely tender. Salt to taste. Drain any excess oil and add carrots to a bowl.
3. Add honey, lemon juice, olives, reduced orange juice, and cumin and toss together.
4. Before servings toss with herbs and sunflower seeds. Enjoy on its own or with rice.
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