Confetti Spring Carrot Salad

With the warmer weather arriving, it is the time of year when we start to crave more raw veggies.  Of course you can simply buy salad greens and toss them with a bit of dressing, but why not think outside the box and compose the salad of another veggie, like carrots!  They are colorful, and filled with vitamin A which is wonderful for your skin.  In the salad I am sharing with you today, I combine them with a bit of buttery avocado, flavorful cherry tomatoes and a citrusy vinaigrette for something that makes a wonderful side dish for an Easter or Spring celebration meal.

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: 4-6 servings | Prep Time: 15 minutes | Cook Time: 0 minutes | Ready in: 15 minutes

Ingredients

• 8 medium organic carrots, preferably rainbow, julienned, sliced, or sprialized
• 1 bunch organic scallions, sliced
• 1 cup organic cherry tomatoes, halved
• 1 large organic avocado, diced
• Dressing:
• 3 Tbsp lime juice
• 1 Tbsp lemon juice
• 2 Tbsp extra virgin olive oil
• 1 Tbsp chili powder
• sea salt to taste

Instructions

In a large bowl, combine the veggies. Whisk the dressing ingredients together in a smaller bowl, then toss with the veggies and serve!