Carrot Coconut Salad

Those who have worked with me in the past will know how much of a fan I am of adding protein and unsaturated fat into every meal. Why? Because it makes our meals super satisfying, boosts our immune systems, and supports healthy "feel good" neuro-chemical production.


This salad is great for when almost nothing is in season - apart from carrots! You can add an extra antioxidant hit by grating some raw beetroot into the salad too.





Here it is...


Ingredients:

• 1⁄2 cup shredded coconut

• 1⁄4 cup raw walnuts

• 1 tsp ground coriander

• 3 carrots (grated)

• 1 Tbsp Coconut oil

• Pinch of salt

• 1⁄4 cup sultanas

• 1 Tbsp sesame seeds

• 1⁄2 teaspoon ground coriander


Lemon dressing:

o 2 garlic cloves finely diced/ crushed

o Juice of 1⁄2 lemon

o Pinch salt

o 1 tsp cumin

o 1 Tbsp honey (melted)

Method:


1. Preheat the oven to 180°C.


2. In a bowl combine coconut, walnuts, coconut oil, and ground coriander and mix.


3. Pour onto an oven tray and bake for 5-10 minutes until golden brown. Make sure to watch closely as they can begin to burn quickly.


4. Grate carrots and put them into a large mixing bowl.


5. Combine all ingredients in a bowl (including dressing) and mix gently.


Make sure to send me a pic and your feedback if you try it!

ALEXANDRA TULLY- PALMERSTON NORTH DIETITIAN- PALMERSTON NORTH & CENTRAL HAWKES BAY COOKING CLASSES, NZ