A Guide to Summer Salads & Grated Carrot Salad FTW

The best summer salads are all about letting the sweet, clear flavours of the ingredients shine - they're all about juice and crunch. Light dressings - think citrus, or a light fruity vinegar and good olive oil tempered with a little honey, or amped up with a little mustard or Sriracha, are all you really need. If you're growing a pot of herbs, go out with scissors and snip whatever is abundant - there are so many easy directions to take the flavours. And if you're in the mood, some crumbled salty cheese, a toasty spice blend, and some chopped nuts and seeds, will take your salad into another sphere. Smear a swoosh of tahini or labneh on the serving dish before piling your salad on top if you're feeling fancy.

A grated carrot salad may sound simple but if this isn't something you usually do, you may be surprised by how good it can be. It's perfect picnic, camping, or road-trip fare as well as it stays sweet and crisp for hours and actually improves after spending a bit of time softening in the dressing. The genius in this version lies in the addition of almond dukkah (because this mixture of toasted almonds, sesame, sumac and cumin all in one place is just 👌) - just pack a little container and sprinkle liberally on top when ready to serve.


Grated Carrot Salad

3 tbsp extra virgin olive oil
3 tbsp freshly squeezed lemon juice
1/2 tsp honey
1/4 tsp Sriracha or other hot sauce (optional)
1 lb carrots, peeled and coarsely grated
2 green onions, chopped
1/3 cup coarsely chopped cilantro
2 tbsp coarsely chopped mint
3 tbsp Almond Dukkah
salt

1. Combine olive oil and lemon juice in a jar. Add honey and Sriracha, season with salt and shake to combine.
2. Combine carrots, green onions in a bowl, add dressing and toss to combine. Sprinkle with dukkah just before serving.

Makes 4 Servings

 

 

Header image photography by Dan Robb, props by Genevieve Wiseman