Bright Shaved Carrot Salad with Pickled Shallots & Fresh Herbs

This Shaved Carrot Salad with Pickled Shallots & Fresh Herbs is a refreshing dish that combines vibrant ingredients for a delightful eating experience.

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Prep Time 15

Pickling Time 30

Total Time 45

Servings: 4 servings

Course: APPETIZERS

Cuisine: American

Calories: 280

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

1 Avocado Adds a creamy texture and healthy fats; for a heartier salad, double the avocado.
4 medium Carrots Provides crispness and natural sweetness; best harvested fresh from late spring through fall.
1/2 cup Pickled Shallots Enhances flavor and adds tang; can substitute with red onions if shallots aren't available.
1 small Jalapeño Gives a spicy kick; omit for a milder taste or replace with a sweeter pepper.
1 cup Fresh Herbs (Cilantro, Parsley, Mint) Adds aromatic freshness; feel free to swap cilantro for more parsley or mint according to your preference.
2 stalks Scallions Offers a mild onion flavor; can use chives or omit entirely if needed.

For the Dressing

1 medium Lemon Provides freshness and tang; you can use any citrus fruit as a substitute, but lemon offers the best balance.
1/4 cup Tahini Adds a nutty richness; if unavailable, you can use almond butter for a different flavor profile.
2 tablespoons Maple Syrup Adds a touch of sweetness; reduce or omit if your carrots are extra sweet.
1/4 cup Olive Oil Contributes richness to the dressing; avocado oil works well as an alternative.
2 tablespoons Vinegar Balances the dressing's flavors; consider using lemon juice for a brighter taste.
to taste Salt & Pepper Essential for seasoning; taste and adjust according to preference.

Optional Add-Ins

1 cup Chickpeas For added protein and heartiness; a fantastic way to make this Shaved Carrot Salad even more filling.
1 tablespoon Lemon Zest Infuses an extra burst of citrus flavor; a great addition for lemon lovers.

Equipment

Y-shaped peeler
mixing bowl
Serving bowl

Method

How to Make Shaved Carrot Salad

Combine shallots, vinegar, sumac, and a sprinkle of salt in a bowl. Let them macerate for 15-30 minutes until they soften and take on a tangy flavor.
Using a Y-shaped peeler, peel the carrots into long ribbons. Set any inner pieces aside for quick pickling or a healthy snack later on.
Zest the lemon and then peel away the pith. Chop the lemon flesh into small, juicy pieces, discarding seeds and membranes for a bright infusion of flavor.
In a large serving bowl, mix lemon pieces, zest, fresh herbs, scallions, jalapeño, carrot ribbons, and the pickled shallots. Sprinkle with salt and blend everything together for a colorful medley.
In a separate bowl, whisk together maple syrup, olive oil, salt, and pepper. Drizzle this delightful dressing over your salad and toss it gently to coat all the vibrant ingredients.
Gently fold in the avocado, being careful not to mash it. Adjust seasoning as needed to suit your taste.

Nutrition

Serving: 1bowlCalories: 280kcalCarbohydrates: 25gProtein: 5gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gSodium: 400mgPotassium: 600mgFiber: 8gSugar: 4gVitamin A: 12000IUVitamin C: 30mgCalcium: 80mgIron: 1.5mg

Notes

For an extra zing, try adding lemon zest to the finished salad.

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