Spiralized Carrot Salad with Herbs and Toasted Almonds
I’m lazy and disorganized in so many ways.
These are just facts that I have come to accept about my sparkling personality. (Love yourself! Your flaws are beautiful! Insert other affirmations!!!) I’m usually pretty good about keeping these less awesome traits under wraps and going about my business, but things got more than a little out of hand recently, and changes had to be made.
I won’t bore you with the details of what prompted me to get my act together, but let’s just say that, “There isn’t enough time!!” had become my daily mantra, my hoards were literally taking over my office, and I threw up 20 minutes into a shadowboxing class with my bestie, so…
Like I said, changes had to be made.
(For the record, I’m choosing to blame the book writing process for all of this madness. Because I can.)
I’m obviously not going to transform into a brand new super-organized, zen individual ever overnight, but I’ve been trying to get my apartment in order and streamline my day-to-day activities in the hope of becoming a more efficient, less frazzled version of myself. Maybe I’ll even exercise a few times a week, build up my strength, and eventually not puke at shadowbox(?)! Dreeeams can come true…
I started this mid-year overhaul by de-hoarding my closets and office, which was both terrifying and liberating. (Why I own more than one mesh top is one of life’s great mysteries.) I also cleaned out the fridge and cupboards, and yogaglo has reappeared in my living room. (Hopefully, this will last longer than April’s week-long “Yoga Renaissance.”) Then, as if by fate, Peapod reached out and asked if I’d be willing to develop some recipes for them and spread the word about their grocery delivery service. Given my streamlining kick, I enthusiastically agreed.
You know I keep partnerships to a minimum around these parts to avoid “Beyoncé for Pepsi” situations, so I hope you’ll take me seriously when I say that Peapod is a serious game changer. Instead of braving the crowds and/or being a crazy person at the market, you can order all your groceries online and have them delivered straight to your doorstep at a time that’s convenient for you. (They’ll even text you when you’re next in line for delivery. So thoughtful!)
Given my constant recipe testing habits, I’ll forever be running out to pick up random items, but Peapod helps me keep all the essentials in stock, so that I don’t have to waste time in the aisles of Westside Market wondering whether or not I’m out of things like Siggi’s, eggs or soy sauce. This is huge, people.
And for those of you that aren’t whipping up random recipes at 2pm on a Wednesday? Dear GOD. Peapod could actually revolutionize your cooking habits. Wouldn’t you feel more motivated to whip up delicious, nutritious meals for yourself (and your peeps) if you didn’t have to shop after a long day at work? Or experience the claustrophobic mayhem that is the weekend grocery shopping experience?
Think on that while we talk about the super fresh Carrot Salad with Herbs and Toasted Almonds on your screen…
This highly textured taste treat is made up of sweet spiralized carrot noodles, crispy toasted almonds, and plenty of plump golden raisins tossed in a very light lemon-tarragon dressing. It makes the perfect summer side for meat or fish, but I also love it as a healthy snack, or even a light lunch when I’m feeling particularly Gwyneth-like. Plus, it’s vegan and gluten-free, and it comes together in about 15 minutes. Hallelujah.
Don’t have a spiralizer? No biggie. I happened to unearth mine while de-hoarding and am now a die-hard fan, but shredded or grated carrots would be equally delicious. I promise.
p.s. Apologies if these carrot photos have blinded you slightly. Orange doesn’t exactly photograph in the most calming way.
- ½ pound large or medium carrots peeled
- ½ cup sliced almonds
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- ½ teaspoon honey
- 1 tablespoon finely chopped tarragon
- 2 tablespoons finely chopped parsley divided
- 1 pinch kosher salt
- Spiralize your carrots using the blade on your spiralizer that makes spaghetti-like noodles. You should end up with about 4 cups of spiralized carrot noodles. Cut any extra long noodles in half (for easier eating). Briefly set aside.
- Heat a small sauté pan over medium-high heat. When hot, add the almonds and cook for 2-3 minutes, shaking the pan occasionally, until golden brown. Transfer to a small bowl to cool.
- In a large mixing bowl, whisk the olive oil, lemon juice, Dijon mustard, honey and salt until well combined. Stir in the tarragon and half of the parsley. Add the carrot noodles, toasted almonds and raisins to the bowl, and toss to combine.
- To serve, transfer the salad to a serving plate or bowl and sprinkle with the remaining parsley.
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