Carrot, Apple and Orange Salad made in minutes, this salad is not so much thrown together as tossed together, and this harmonious combination of ingredients and complementary dressing belie the speed with which it is made. This salad ideal for easy entertaining or speedy midweek meal when you are too tired, too busy or too hot to spend much time in the kitchen. It can be served as appetizer or as a refreshing accompaniment to fish or meat dishes.
Tip: It’s better to have the ingredients julienned with the knife. A food processor or a mandolin might cause the apples to turn watery. You may julienned the apples 1 hour before serving time, toss them in lemon juice to prevent them from browning and they will look great while sitting in the fridge, waiting to be tossed and eaten.
- 3 medium carrots, peeled and thinly julienned
- 2 apples, cut into thin matchsticks
- 2 large oranges, peeled and slice thinly
- 1 Tbsp. olive oil
- 2 Tbsp. lemon juice
- 2 Tbsp. orange juice
- 2 Tbsp. chopped pistachio nuts
- 1 small piece root ginger
- 1 tsp chia seeds
- chopped parsley or mint (whichever herbs you prefer)
- salt and ground pepper
Peel and finely chop or grate the ginger.
Blend together the olive oil, lemon juice, orange juice, ginger and season with a little salt and pepper to taste.
Toss the carrots and apples together, pour the dressing over and mix well.
Arrange on a plate the oranges and sprinkle lightly with chia seeds.
Put the carrot-apple mixture over the oranges.
Sprinkle the salad with the pistachio nuts and chopped herbs.