Carrot Salad with Apple and Lentils
This carrot salad is my lunch of choice these days!
I love that it’s light, fresh and packed with protein. Plus, it keeps super well, so it’s perfect for meal prep before the week!
- Servings: 4 to 6
- Preparation time: 20 minutes
Ingredients
Ginger Dressing
- 1/4 cup (60 ml) olive oil
- 1/4 cup (60 ml) lemon juice
- 2 tablespoons (30 ml) apple cider vinegar
- 1 tablespoon (15 ml) fresh grated ginger
- 2 garlic cloves, chopped
- 2 teaspoons (10 mL) honey
- 3/4 teaspoon (3.75 ml) salt, or more to taste
- Pepper, to taste (I recommend plenty!)
Carrot Salad
- 5 large carrots, grated
- 1 red apple, julienned
- 1 can 540 ml lentils, well rinsed and drained
- 1/3 cup (80 ml) walnuts
- 1/2 cup (125 ml) finely chopped parsley
NEW!
The cutting board
Handcrafted in Canada from beautiful cherry wood, this sturdy and elegant board is a true joy to use every day. Each board is unique and develops a richer colour over time.
It transitions seamlessly from the kitchen to the dining table for serving, sharing, gathering and cooking, day after day.
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Preparation
Ginger Dressing
- In a small bowl, combine all dressing ingredients.
Carrot Salad
- In a salad bowl, combine all the ingredients for the carrot salad with the ginger dressing
