This recipe makes for an on-the-run lunch or snack that gets better the longer you let it sit. If you know you can’t make it out of the office for lunch or need something to help you power through the afternoon, you can make this salad the night before or morning of and can rest assured knowing it will taste even better later – the orange juice soaks into the carrots and raisins and the flavor of the dill becomes stronger.
I have carrots in some form every day, and for many glowing reasons:
Carrots: lower the risk of breast, lung and colon cancer due to their falcarinol content, are packed with vision-improving vitamin A and beta-carotene, prevent heart disease, reduce the risk of stroke, nourish the skin and can help to treat acne, possess anti-aging properties due to its antioxidant beta-carotene, and are natural abrasives that can help clean your teeth and contribute to dental health.
Quick Carrot Dill Salad
Prep Time: 5 minutes
Keywords: no cook lunch snack side dish raw vegan vegetarian carrots dill orange cumin
Ingredients (Serves 1)
- 1 large carrot
- 1/4 red onion
- 1 small handful dill
- Handful of raisins (about 1/4 cup)
- 1/2 tsp cumin
- 1/4 tsp hot red pepper
- Dash of salt and pepper
- Juice of 1/2 an orange
Shred the carrot, dice the quarter red onion, stem and chop the dill, squeeze the lemon, and combine all the ingredients in a bowl. Add a dash of salt and pepper.
Serve for one.
The raisins give more texture and density to the dish, while the fill and orange keeps this light and zesty. The cumin tones down the sweetness of this dish, giving it a Moroccan twist.