Carrot-Almond Salad & Raspberry Vinaigrette

Carrot-Almond Salad & Raspberry Vinaigrette


1 person made this

Almonds, like most nuts, are a rich source of vitamins, especially folate and vitamin E.

Lynn Lewis

Serves: 4 

  • 2 tablespoons raspberry vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 500 g carrots, peeled and sliced thinly on the diagonal
  • ¼ cup (30 g) slivered or sliced almonds
  • 1 spring onion, thinly sliced

Preparation:15min  ›  Cook:8min  ›  Ready in:23min 

  1. For the vinaigrette, whisk the vinegar, oil, honey, salt and pepper in a small bowl. Steam carrots over a medium pan of simmering water just until tender, about 8 minutes. Rinse under cold running water. Drain.
  2. Toss the carrot, almonds, spring onion and vinaigrette in a medium bowl. Serve at once.

Did you know

…that there are two varieties of almonds? The edible variety is sweet while the inedible, or bitter, almond contains a form of cyanide.

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