This Zesty Orange Carrot Salad is a vibrant and refreshing dish perfect for any season. With its bright flavors and crunchy texture, it's sure to add a burst of color and taste to your meal. Perfect for a quick lunch or a delightful side dish.
Carrots are the hearty base of this salad, providing a satisfying crunch and a natural sweetness. Using fresh, firm carrots will give you the best texture and flavor.
Navel oranges bring a juicy sweetness and a touch of acidity to brighten the dish. Their segments add a delightful burst of juiciness with each bite.
Lemon juice adds a fresh, tangy kick that balances the sweetness of the carrots and oranges perfectly.
Olive oil is used to emulsify the dressing, providing a rich, smooth base that ties all the flavors together.
Honey adds a hint of sweetness that complements the natural flavors of the carrots and oranges without overpowering them.
Ground cumin introduces a warm, earthy aroma that adds depth to the dish, making it more complex and intriguing.
Salt and black pepper are essential for seasoning, enhancing the natural flavors of the ingredients.
Fresh mint leaves introduce a refreshing, aromatic element that lifts the salad with a hint of coolness.
Toasted almonds add a nutty crunch that contrasts beautifully with the softness of the oranges and the crunch of the carrots.
This salad pairs wonderfully with grilled chicken or fish, making it an ideal side for a light summer meal. You can also serve it alongside a hearty grain like quinoa or farro for a more filling vegetarian option.
Start by peeling and shredding 2 pounds of fresh carrots. You can use a box grater or a food processor, whichever you find easier. Place the shredded carrots into a large mixing bowl.
Next, peel and segment 3 large navel oranges. Make sure to remove any seeds and pith, as they can be bitter. Add the orange segments to the bowl with the carrots.
In a small bowl, whisk together 1/4 cup of fresh lemon juice, 2 tablespoons of olive oil, 1 tablespoon of honey, 1 teaspoon of ground cumin, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Whisk until the dressing is well combined and emulsified.
Pour the dressing over the carrot and orange mixture. Use a pair of salad tongs or your hands to toss everything together until the salad is evenly coated in the dressing.
Gently fold in 1/4 cup of chopped fresh mint leaves and 1/4 cup of toasted sliced almonds. Toss everything lightly to distribute the mint and almonds throughout the salad.
Let the salad sit for about 10 minutes before serving. This resting time allows the flavors to meld together beautifully, enhancing the overall taste.
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