It reminds me of Summer, but really, you could eat this any time of year! I make big batches of it and pack it up in individual mason jars for a quick lunch or dinner.
Ingredients:
- 2 large carrots, peeled
- 6-10 radishes
- 2-3 apples of choice
- Handful of sultana raisins (I have used appricots and dates as well)
- Handful of fresh parsley, roughly chopped
- Handful of fresh mint, roughly chopped
- 4 tbsp lemon juice
- 3 tbsp olive oil
- 1 tbsp tahini (or a bit more to taste)
- sea salt & freshly ground pepper (to taste)
- 2 tbsp sesame seeds, toasted
Directions:
1. Finely slice carrots into matchstick-sized sticks (the smaller the better). Finely slice radishes. Quarter apples, remove cores and finely slice. Add all to a large bowl.
2. Add all other ingredients, except the sesame seeds. Toss together. Check for seasoning - may need more salt/pepper or other dressing ingredients depending on preferences.
3. ENJOY!
VARIATION: I also added some spinach this time because I wanted to spread the salad over 7 days, but if you are going to make and serve right away, leave the spinach out (you don't need it). Also, because I was packing these to last a week I did not add the lemon juice, olive oil, tahini or salt/pepper to the bowl, only a bit of lemon juice to keep the apples from oxidizing. I put these ingredients in a small container so the dressing could be added when ready to eat.
