Heirloom Carrot Salad with Currants, Walnuts and Sunflower Seeds

Heirloom Carrot Salad with Currants, Walnuts and Sunflower Seeds

Makes 8 servings

Prep time: 20 minutes


  • 6 large heirloom carrots (yellow, white and red)

  • 1 cup dried currants (blueberries, raisins or cranberries can be substituted)

  • 1 cup walnuts, coarsely chopped

  • ¼ cup sunflower seeds

  • ¼ cup chopped parsley

  • 3 tablespoons lemon juice

  • 2 tablespoons apple cider vinegar (or more to taste)

  • ½ cup sunflower seed oil (or grape seed oil)

  • ¼ teaspoon sea salt

  • pinch freshly ground black pepper


  1. Shred the carrots by hand or in a food processor with the shredder attachment.

  2. Toss the carrots with currants, walnuts and sunflower seeds and parsley.

  3. In a small bowl, whisk together the lemon juice, apple cider vinegar, sunflower seed oil, salt and pepper.

  4. Toss salad with dressing. Serve room temperature or refrigerate and serve cold.

#healthy #dressing #salad #nuts #recipe #glutenfree #vegan #raw #grainfree



  • Plant-based, gluten-free and organic meals and sides

  • Nutrient-dense and gut-friendly



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