This salad is a concentrate of textures and vitamins. The trick is to lemon the apples immediately after cutting: this prevents oxidation and preserves their bright white color compared to the bright orange of the carrots. The secret lies in the Creamy Citrus Dressing: using a base of yogurt or almond puree mixed with orange and lemon juice, you get a smooth sauce that knots the vegetable filaments without weighing them down, creating a very sweet and tangy relationship refreshing.
Ing The ingredients:
(For 2 Persons)
2-> Large carrots (roughly grated).
1-> Large Granny Smith or Pink Lady type apple (cut into sticks).
1 -> Orange (the juice)
1/2 -> Yellow Lemon (the juice).
2 C. to S. -> Greek yogurt (or coconut yogurt for a vegan version).
1 C. to S. -> Rape or walnut oil.
1 C. at C. -> honey or agave syrup.
Salt and pepper of the mill.
👨 🍳 The Preparation
Preparation of Vegetables: Peel and Grate the Carrots. Cut the apple into thin sticks (Julienne way) keeping the skin for color contrast.
The Protection: Immediately water the apple sticks with a little lemon juice so they don’t turn brown.
The Creamy Dressing: In a bowl, mix the yogurt, orange juice, the rest of the lemon juice, oil and honey. Whip until you get a smooth light emulsion.
The Mix: In a salad bowl, assemble grated carrots and apple sticks.
The Seasoning: Pour the citrus dressing over the mixture. Salt, pepper and stir gently to coat each piece well.
Le Repos: Leave cool for 10 minutes before serving so that the flavors infuse and the crunch softens very slightly.
📊 Summary
Time: 15 min prep
Calories : ~135 kcal / portion
Type: Entry / Vegetarian / Vitality