I love carrots, and always have. So there is nothing like a fresh carrot salad (or carrot pasta, which you have to try) to brighten up my day. There are so many ways we can use essential oils, and one way is through nutrition. As you start to use oils more, you'll find so many great ways to use food grade essential oils in your life!
Ingredients:
- 1 cup walnut halves
- 1 tablespoon grapeseed oil
- 2 teaspoons coconut palm sugar (Optional)
- Kosher salt and freshly ground black pepper
- ½ cup coconut greek yogurt
- 2 tablespoons balsamic vinegar
- 1 teaspoon date paste (warmed)
- 1 drop Coriander essential oil
- 1 pound small carrots, assorted colors if desired, scrubbed, very thinly sliced lengthwise on a mandoline
- 6 medium radishes, cut into thin wedges
- 2 scallions, thinly sliced on a sharp diagonal
Directions:
- Preheat oven to 375 degrees Fahrenheit. Toss walnuts and oil on rimmed baking sheet. Bake until walnuts are lightly toasted and fragrant, 6–8 minutes. Immediately sprinkle with coconut sugar and season and toss to coat.
- Whisk yogurt, vinegar, date paste and Coriander essential oil in small bowl. Season with salt and pepper. Cover and chill.
- Place carrots in colander set in bowl of ice water. Let sit until carrots start to curl, about 2 minutes. Lift colander from water and drain carrots; pat dry.
- Combine carrots, radishes, scallions, and dressing in large bowl and toss to coat; sprinkle with walnuts.
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