After a champagne brunch that lasted most of Saturday, followed by Lebanese mezze, drinks, and dancing until late (or early), today I am, in a word, s-l-o-w. While leftover almond pancakes and “life-changing bread” from the amazing mynewroots did the trick for most of the day, by dinner time I knew I needed something light and tasty. Not only was this salad a cinch to make, it gave me another excuse to use my new favorite toy ever, my spiralizer. I may never eat another carrot stick again.
Ingredients:
1 large carrot
1 medium cucumber
1/4 cup chick peas
2 Tbsp groundnuts (unsalted)
For the dressing:
1 tbsp olive oil
2 tbsp light vinegar (I used a mix of apple cider and some old white wine)
1 tbsp minced fresh ginger
Pinch of sea salt
Smaller pinch of black pepper
Sugar to taste (I used about 1/2 tsp)
Directions:
1. Slice the carrots and cucumber into spirals. If you don’t have a spiralizer, you could julienne them, or slice them just about any way you want.
2. Mix all the dressing ingredients together, adding sugar last, to taste.
3. Throw your veggies and dressing together in a wide bowl or plate. Top with chick peas, groundnuts and a pinch of sea salt.
Enjoy!
tasteslikewhoa 