Carrot Rosemary Salad

The Carrot Rosemary Salad is a refreshing and vibrant dish that brings together the sweetness of grated carrots with the aromatic flavors of fresh rosemary. The crunch of red bell pepper and red onion adds a delightful texture and color contrast, while the parsley enhances the freshness of the salad. A light dressing of olive oil and apple cider vinegar ties all the ingredients together, creating a balanced and nutritious side dish. This salad is perfect for lunch or as a colorful addition to any meal.

For a Serving Size of Two:

Ingredients:

• 200 grams grated carrots
• 50 grams diced red bell pepper
• 30 grams thinly sliced red onion
• 30 grams chopped fresh parsley
• 1 tablespoon finely chopped rosemary
• 1 tablespoon olive oil
• 1 tablespoon apple cider vinegar
• Salt and black pepper, to taste
• 1 teaspoon honey
• 30 grams chopped walnuts

Procedure:

• In a large mixing bowl, combine the grated carrots, diced red bell pepper, thinly sliced red onion, chopped parsley, and chopped rosemary.
• In a small bowl, whisk together the olive oil, apple cider vinegar, salt, black pepper, and honey. Adjust seasoning according to taste.
• Drizzle the dressing over the salad and toss well to combine. Add the chopped walnuts for an extra crunch.
• Let the salad sit for a few minutes to allow the flavors to meld, then serve fresh.

Nutritional Benefits:

Nutritional Information:

• Calories: 488 kcal
• Protein: 30.7 g
• Carbohydrates: 3.3 g
• Fat: 39.3 g