Zippy citrus carrot salad
This recipe quickly became one of dietitian Timaree Hagenburger's favorites: "It was basically love at first bite!"
Timaree Hagenburger, The Nutrition Professor
Cosumnes River College, Sacramento
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2 tangerines or Cuties (see tip)
2 medium to large carrots (see tip)
1/2 cup garbanzo beans
1/4 cup diced red onion (see tip)
2 tbsp. chopped fresh mint
1/4 to 1/2 tsp. citrus zest
2 tbsp. sesame seeds
2 tbsp. apple cider vinegar
2 tbsp. fresh lemon juice
1 Medjool date (pit removed) OR 1 tbsp. maple syrup
1/4 tsp. red chili pepper flakes
1/8 tsp. black pepper
Zest citrus and combine the zest with the remaining dressing ingredients in a blender with a small jar (or use an immersion blender). Set aside. Peel, section and dice citrus, and shred or grate carrot. Place in a bowl with garbanzo beans, onion, mint and dressing. Toss. The flavors of this salad get better and better. If you have any leftovers, they should keep in the refrigerator for 3 to 5 days.
The Nutrition Professor's Prep Smart/Cook Smart/Eat Smart Tips:
• Always remember to zest citrus before peeling. Zest can help protect us from skin cancer.
• Because the skin of the carrot is packed with nutrition, there's no need to peel them. Just scrub under running water and use a food processor or box grater to grate or shred. You'll want about 2 cups of carrots for each batch of this recipe.
• If you don't have any red onion on hand, you could substitute scallions.
Serves 1 to 2