Carrot, Apple and Orange Salad with Ginger Dressing


I think this is perfect as a refreshing accompaniment to fish or meat dishes.

Tip: It would be better if you julienned the apples 1 hour before serving time, toss them in lemon juice to prevent them from browning and they will look  great while sitting in the fridge, waiting to be tossed and eaten.

Serving: 4

  • 3 medium carrots, peeled and thinly julienned
  • 2 apples, cut into thin matchsticks
  • 2 large oranges, peeled and slice thinly
  • 1 Tbsp. olive oil
  • 2 Tbsp. lemon juice
  • 2 Tbsp. orange juice
  • 2 Tbsp. chopped pistachio nuts
  • 1 small piece root ginger
  • 1 tsp chia seeds
  • chopped parsley or mint (whichever herbs you prefer)
  • salt and ground pepper

Peel and finely chop or grate the ginger.
Blend together the olive oil, lemon juice, orange juice, ginger and season with a little salt and pepper to taste.
Toss the carrots and apples together, pour the dressing over and mix well.
Arrange on a plate the oranges and sprinkle lightly with chia seeds.
Put the carrot-apple mixture over the oranges. 
Sprinkle the salad with the pistachio nuts and chopped herbs.


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