carrot and orange salad it is a healthy and tasty side dish, ready in a quarter of an hour. Served with a light Yogurt Based Sauce, slightly acidulous and scented al cumin, with its freshness it is very good and is able to remind us that spring is not far away.
Ingrediants
- 4 untreated oranges
- 4 large carrots
- 60 g of toasted and unsalted shelled pistachios
- 5 tablespoons of plain Greek yogurt
- 1 teaspoon of cumin seeds
- extra virgin olive oil
- salt
- pepper
carrot and orange salad it’s a seasonal side dish delicious and light, which is prepared quickly.
A combination of sweet flavors, dampened by the slight acidity of the yogurt sauce, an excellent accompaniment to main courses of meat and fish cooked in a very simple way. You can serve carrot and orange salad also as starter for a vegetarian dinner.
Let yourself be conquered by the goodness of fruit and vegetable salads, real natural supplements of vitamins And mineral salts, which in addition give a lot of taste and pleasant originality. With others citrus fruits try the radicchio, fennel and grapefruit salad and the mixed lettuce, avocado and mandarins salad.
OTHER TASTY RECIPES: Quick salad with oranges, dates and pistachios; Red chicory with pears and oranges; Orange beets; Salad of fennel, oranges, walnuts
How to prepare: Carrot and orange salad
- Execution
- easy
- Preparation time
- 10 min
- Portions
-
4
How to prepare: Carrot and orange salad
Start preparing the recipe with the sauce that will serve as an accompaniment to the carrot and orange salad. Wash and dry the oranges and finely grate the peel, being careful not to damage the white part, and add it to the yogurt. Toast the cumin seeds in a non-stick pan and add these to the yogurt along with a pinch of salt. Mix well. Peel the oranges and cut them into slices, collecting all the juice that will normally be released. Add 4 tablespoons to the sauce and emulsify well.
Peel the carrots, slice them with a mandolin and arrange them on a large flat plate. Spread the orange slices on top.
Season with a drizzle of oil, a pinch of salt and a grind of pepper. Sprinkle with coarsely chopped pistachios and serve carrot and orange salad with cumin yogurt sauce.
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