Carrot Almond Salad
Ready In: 20 mins
Serves: 4-6
Ingredients
- extra virgin olive oil
- 1 cup sliced almonds
- 1⁄2 cup cilantro
- 1 medium garlic clove, peeled
- 1⁄2 jalapeno pepper, seeded and de-veined
- 1⁄4 teaspoon fine grain sea salt
- 1⁄3 cup extra virgin olive oil
- 8 ounces baby carrots, scrubbed and sliced in half lengthwise
- 16 ounces asparagus, stalks trimmed, cut into 2-inch segments
- squeeze lemon (optional)
Directions
- Bring a large pot of water to a boil. In the meantime, toast the almonds in a large skillet over medium heat in a splash of olive oil along with a big pinch of salt. Let them get deeply golden, remove from heat, and set aside.
- Make the dressing by combining the cilantro, garlic, jalapeno, and salt in a food processor - or alternately, in a blender or with a hand blender.
- Drizzle the olive oil in while pulsing, continuing until the dressing is a creamy, vibrant green. Taste, and adjust to your liking with more salt, garlic, jalapeno, etc.
- Salt the boiling water generously, then add the carrots, wait 15 seconds and add the asparagus.
- Depending on the actual thickness of your carrots/asparagus, cook for about 30 - 60 more seconds, you want the vegetables to retain some structure and bite. Drain and immediately run under cold water to stop the cooking. Spin dry in a salad spinner.
- In a large bowl toss the vegetables with a generous splash of the dressing. Toss well, add 2/3 of the toasted almonds and gently toss again. Taste and adjust for seasoning.
- You might want to add a quick squeeze of lemon juice at this point, but it's optional. Serve family-style topped with the remaining almonds.
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