Here’s another simple and quick carrot, parsley & pine nut salad recipe for the carrot lovers out there. The hempseed oil and lemon juice add a nicely flavorful touch to this crunchy recipe. Enjoy!
Required equipment for this recipe:
- Kitchen knife
- Cutting board
- Large salad bowl
- Utensils to mix ingredients
- 350 grams carrots shredded
- 1 1/2 cups parsley leaves chopped
- 1/4 cup pine nuts
- 2 cloves garlic minced
- 3 tablespoons hempseed oil
- 1 teaspoon natural salt
- lemon juice (half of a lemon)
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Get ingredients ready for preparation and use.
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Add shredded carrot and chopped parsley to bowl.
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Add lemon juice, hempseed oil, minced garlic, and himalayan crystal salt to bowl.
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Use hands to massage and mix bowl contents for 30 seconds.
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Add pine nuts to bowl and mix with utensils.
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Optionally allow contents to marinate for 15-20 minutes, garnish with a half slice of lemon and parsley leaves, and serve.
As always, try as best you can to procure and use organic ingredients. Make sure to rinse and clean your produce properly before use.
Use cold-pressed, organic, non-refined and unheated oils only.
Feel free to add additional lemon juice to taste.
Special ingredient(s) used:
