Moroccan Carrot Salad

20170410_120101I found this new cookbook and thought I would cook my way through it and share what I liked and didn’t like. It is called “The Paleo Chef” by Pete Evans and there are some amazing looking recipes in here that I am excited to try.

Check out to learn more about the Paleo lifestyle and find awesome recipes.

Here is the first recipe I tried:

Moroccan Carrot Salad:IMG_20170409_210707_093

  • 1/2 cup extra virgin olive oil
  • 1 tbsp. freshly squeezed lemon juice
  • 1 tbsp. raw apple cider vinegar
  • 1 tbsp. raw honey
  • 1 tsp. peeled and grated fresh ginger
  • 1 fresh red chile, seeded and finely chopped
  • 1/2 tsp. ground sumac
  • 1/2 cup slivered almonds
  • large handful of chopped fresh cilantro
  • 6 mint leaves, chopped
  • 1/4 cup dried currants

In a large bowl, whisk together the olive oil, lemon juice, vinegar, honey, and ginger until well combined. Add chile, sumac, carrots, almonds, cilantro, mint, and currants. Toss, season with sea salt and pepper, and serve.

Serves: 6-8 people.

I found the flavor combination spectacular. At first bite you can really taste the mint, as you keep chewing the flavor when from mint to honey to currants. It was a flavor-fest! If I was rating this dish it would be a happy face or a gold star. 🙂

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