Ingredients
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¾ cup shelled Pistachios
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¼ cup cold-pressed extra-virgin Olive Oil
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3 tablespoons Lemon Juice
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1 tablespoon Honey
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½ teaspoon smoked Paprika
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⅛ teaspoon Cayenne Pepper
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Salt
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1 pound Carrots
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2 cups minced fresh Mint
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1 cup Pomegranate Seeds
Directions
We love finding new and exciting ways to eat more vegetables, particularly when they can stand in for starchier carbohydrates and provide more variety. We’ve used beets to make colorful noodles and cauliflower to make fluffy rice; as it turns out, beta-carotene-loaded carrots can be transformed into a vibrant tabbouleh-like salad. We took advantage of our food processor, using it first to chop rich pistachios and two bunches of fragrant mint. After emptying the bowl, we gave our carrots a whir, grinding them to a grain-like size. We then tossed them with a simple dressing enlivened with honey and paprika, stirred in the mint and pistachios, and added antioxidant-rich pomegranate seeds for a pop of color and juicy, tart sweetness. We prefer the convenience and the hint of bitterness that unpeeled carrots lend to this salad; just be sure to scrub the carrots well before using.
Steps
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1
Done
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Pulse pistachios in food processor until coarsely chopped, 10 to 12 pulses. Transfer to bowl. Whisk oil, lemon juice, honey, paprika, cayenne, 1 teaspoon salt, and ½ teaspoon black pepper in large bowl until combined. Process carrots in now-empty food processor until finely chopped, 10 to 20 seconds, scraping down sides of bowl as needed. Transfer carrots to bowl with dressing, add mint, half of pomegranate seeds, and half of pistachios and toss to combine. Season with salt to taste. Transfer to serving platter, sprinkle with remaining pomegranate seeds and pistachios, and serve. |
