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
Shred the carrots by hand or in a food processor with the shredder attachment.
Toss the carrots with currants, walnuts and sunflower seeds and parsley.
In a small bowl, whisk together the lemon juice, apple cider vinegar, sunflower seed oil, salt and pepper.
Toss salad with dressing. Serve room temperature or refrigerate and serve cold.