Carrot Taco Salad
Posted: | Categories: Recipes | Tags:add me to a bowl salad sides vegetarian
Carrot Taco Salad
Melissa Ben-Ishay
One of the main reasons I made this salad was to use my new julienne peeler. It cuts the carrots into perfect matchsticks. They’re thick enough to stay crunchy—a grater would give you thinner slices without the same bite, and cutting them this thin with a knife would take forever. I highly recommend you get one, for this salad or for another later on.
Ingredients
4 carrots, peeled
Juice of 1 lemon
½ cup Greek yogurt
2 garlic cloves, grated
1 tablespoon extra virgin olive oil
2 tablespoons taco seasoning
Directions
- Use a julienne peeler to cut the carrots into thin julienne slices. Add them to a large bowl.
- In a small bowl, stir together the lemon juice, Greek yogurt, and grated garlic. Stir well to combine. Add the olive oil and taco seasoning (the oil helps thin it out to the right consistency). Taste and add salt as needed—some taco seasonings have more salt than others.
- Pour the dressing over the salad and mix well to combine. Serve immediately or store in the fridge in an airtight container for 3-5 days.
