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Carrot – parsley – hazelnut salad with orange – yogurt – dressing

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Ingredients for 4 servings:

  • 10 carrots
  • 2 bunch parsley, flat
  • 2 tbsp hazelnuts, roughly chopped
  • 1 orange(s), freshly squeezed (can also be a blood orange)
  • 4 tbsp yogurt, low-fat, possibly more
  • ½ tbsp oil, good quality (sunflower oil, safflower oil or grapeseed oil)
  • 1 tsp agave syrup or maple syrup
  • Pinch(s) of salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

is juicy and tastes good even to children

Coarsely grate the carrots, finely chop the parsley, and place both in a bowl. Whisk together the orange juice (or two oranges), yogurt, and oil. Season the dressing with salt, pepper, and agave syrup. Pour over the carrot and parsley mixture and mix well. The salad should be nice and moist, so add more orange juice or yogurt. Sprinkle the hazelnuts over the salad and garnish with a parsley leaf. It also tastes great as a party salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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