Carrot Salad with Lemon and Dijon

Recipe inspired by: Skinny Taste

Course candida, Dairy Free, Gluten Free, Low FODMAP, Salad, Vegan, Vegetarian, Whole 30
Prep Time 15 minutes
Total Time 15 minutes
Servings 4

Ingredients

  • 1 lb Carrots peeled
  • 2 tsp Dijon mustard
  • 1 Tbsp Fresh lemon juice from lemon (not bottled)
  • 1 Tbsp Extra virgin olive oil
  • 1 Tbsp Finely chopped shallots Omit for low FODMAP
  • 1.4 tsp Kosher salt
  • 1/8 tsp Freshly ground black pepper, to taste

Instructions

  1. Spiralize the carrots using a spiralizer. Cut spirals into 6 inch lengths. Alternatively, you can use pre-shredded carrots.)

  2. In a large bowl, combine the Dijon mustard, lemon juice, olive oil, shallots, salt and pepper. Add the carrots and toss well.

  3. Cover and refrigerate until ready to serve.

Contact Sally

Nourished Roots Nutrition, LLC
P: (303) 209-8640
F: (303) 209-8482
nourishedrootsrd@gmail.com

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Tip of the Day

Even while maintaining a healthy diet, we still may need the additional support provided by a multi-vitamin. Many of the conventional foods we eat are grown in soil with depleted nutrients. Similarly, our body’s gut may be suffering an impaired ability to break down and absorb what nutrients our food does provide. We may also have developed various Single Nucleotide Polymorphisms (SNP) on our genes that prevent our metabolic pathways from working optimally. A multi-vitamin can provide extra daily support to make sure your cells are getting the vitamins and minerals they need to work their best. Still, the only way to know what vitamins and minerals your body may be deficient in is through blood work. Work with Sally to make sure your nutrients are at optimal levels.