This salad serves up healthy helpings of immune-boosting vitamins A and C. Serve it with spicy curries for a delightful flavor contrast. This recipe comes to us from Laura Sampson who writes the blog Hey, What’s for Dinner Mom?
Serves 4
For the Carrot Apple Salad:
- 4 large carrots, peeled
- 3 apples, cored, peeled and cut into chunks
- 2 teaspoons freshly squeezed lemon juice
For the almond vinaigrette:
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- 2 tablespoons almond oil
To prepare the fruit:
In a food processor fitted with the slicing blade, shred the carrots and apples. Transfer to a large mixing bowl and toss with the lemon juice to coat well.
To make the almond vinaigrette:
Whisk the apple cider vinegar, honey and almond oil together in a small bowl.
To complete the Carrot Apple Salad:
Pour over the carrots and apples and toss well to coat.
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