Colourful Carrot salad with Parmigiano-Reggiano

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Colourful Carrot salad with Parmigiano-Reggiano

Positive Vitality Colourful Carrot salad with Parmigiano-Reggiano is Gluten Free, Egg Free, Vegetarian.

INGREDIENTS

  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 1/4 cup fresh lemon juice
  • 1/2 cup chopped mixed herbs, such as chives and parsley
  • Kosher salt
  • Coarsely ground pepper
  • 1/2 pound carrots, peeled and very thinly sliced, preferably on a mandoline
  • 2 medium golden beets, peeled and very thinly sliced, preferably on a mandoline
  • 10 olives thinly sliced
  • Parmigiano-Reggiano shavings, for garnish

Preparation:

  1. In a large bowl, whisk the 1/4 cup of olive oil with the lemon juice and half of the herbs; season with salt and pepper. Add the carrots and beets, toss to coat and let stand at room temperature for 15 minutes. 
  2. Spread the carrots, olives and beets on the platter. Drizzle with olive oil, garnish with Parmigiano-Reggiano and the remaining herbs and serve.
By | 2017-02-01T11:17:54+00:00 January 11th, 2016|Ketogenic, Lunch, Paleo, Raw Food, Recipes, Salads, Uncategorized|Comments Off on Colourful Carrot salad with Parmigiano-Reggiano

About the Author:

Ola Van Zyl is Owner of Positive Vitality Nutritional Therapy, Health Coach, Corporate Nutrition Specialist, Sports Nutrition Specialist and Public Speaker. Ola is a graduate of the Institute of Health Sciences in Nutritional Therapy, Dietary Counselling and Functional Sports Nutrition. She is a member of Nutritional Therapists of Ireland. In her work Ola applies the latest theories and research in nutrition, functional medicine and coaching to achieve optimum health. She works with groups and individuals, helping them to gain more energy, to lose weight, to manage stress, improve sleep quality and mood, as well as increase physical performance. Ola believes that nutrition is the key to long and vibrant live and she is very passionate about creating nutritious and delicious recipes to encourage healthy eating.