Spring Carrot Salad

When putting together a menu for Easter, most people have an idea what they will be serving as a main dish, but the sides can be a challenge.   Most of the main dishes tend to be a bit heavy, so I like to always have something fresh and light available like a flavorful salad.  Using seasonal veggies is a must for me too, since everyone is sick of the winter ones.  Fresh carrots are one of my favorite, and so I have put together a salad here using them, specifically the rainbow variety because they are so colorful and pretty.  I pair them with snow peas and fresh sweet mango as well as some pistachios for crunch.  This salad is visually appealing as well as tasty, so it would be perfect to serve to guests!

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 organic rainbow carrots (one bunch) peeled, halved and sliced on the diagonal
• 3 cups organic snow peas, trimmed and halved
• 1 large ripe (but not mushy) mango, diced
• 1/2 cup raw pistachios
• Dressing:
• 1/3 cup mango puree
• 1/4 cup organic lime juice
• 2 Tbsp organic lemon juice
• 2 Tbsp maple syrup or raw local honey
• 1/4 cup olive oil
• Sea salt to taste

Instructions

Combine all the veggies, fruit, and pistachios in a large bowl. Whisk together the dressing ingredients in a smaller bowl, then toss with the veggies. Serve!