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
sally@nourishedrootsrd.com

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Tip of the Day

Even the healthiest of cooking oils can inflame our bodies after they have been oxidized by air and light. Keep cooking oil bottles closed when not in use, buy in small quantities (even if that means you pay a bit more for each ounce), store oil away from light, buy delicate oils (like olive and flax) sold in dark containers, and choose omega-3 supplements from reputable suppliers (if they taste or smell “fishy” they are oxidized).