"With just a few ingredients, this vibrantly fresh and super crisp salad comes together. The perfect accompaniment to a hearty chili or a simple piece of grilled fish."
Crunchy Carrot Salad with Lime Cumin Dressing
4
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- Recipe Card
Prep time 20mins
Serves or Makes: 4
Recipe Card
ingredients
- 4 carrots, washed, peeled
- 2 mini seedless cucumbers
- 2 handfuls arugula
- celery
- 1/4 cup cilantro leaves
- 1/3 cup queso fresco, crumbled
- 2 limes, juiced
- 1 tablespoon Dijon mustard
- 1 tablespoon whole grain mustard
- 1/3 cup extra virgin olive oil
- 1/2 teaspoon cumin
- 1 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- Fleur de sel, for finishing
Method
Step 1
On the mandoline (or with a very sharp knife) carefully and slowly slice carrots lengthwise, then slice cucumbers crosswise. Adjust mandolin to wider setting and slice celery crosswise. Mound into serving platter along with arugula, cilantro and queso fresco.
Step 2
For dressing, combine all remaining ingredients in a small bowl and whisk until emulsified. Pour over salad and gently toss to combine. Finish with Fleur de sel and serve immediately.