Sunburst Carrot Salad Recipe

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 2 bunches carrots, preferably spring carrots
• extra virgin olive oil
• fine grain sea salt
• 1 green chile, deveined and minced (serrano)
• 1 lemon, zest and juice
• 1 cup cilantro, chopped
• 1 cup green pumpkin seeds, toasted (pepitas)

Recipe

• 1 start by washing the carrots. use a vegetable peeler to shave each carrot into wide ribbons. if your carrots have beat up, dirty skins, peel them first before making ribbons.
• 2 heat a big splash of olive oil in a skillet over medium-high heat. add a big pinch of salt and stir in the carrot ribbons.
• 3 saute for just 20 seconds or so - barely long enough to take the raw edge and a bit of crunch off the carrots.
• 4 quickly stir in the chiles and lemon zest. remove from heat and stir in the cilantro, about one tablespoon of lemon juice, and then most of the pepitas.
• 5 taste. add more salt and/or lemon juice if needed. garnish with remaining pepitas.