This easy salad is a great way to put your bounty of summer produce to use. Carrots and parsley are easily accessible and pack essential nutrients, like beta-carotene and vitamin C. With bright orange and deep green, it's a great way to add some vibrancy to your plate.Serves: 6
Angela C. Hind, M.D.
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1. Make the vinaigrette by combining olive oil, vinegar, garlic, lemon juice, salt, and pepper. Set aside.
2. Place the carrots and parsley in a food processor and chop to desired consistency. You can also shred the carrots and chop the parsley by hand.
3. Transfer to a bowl and drizzle the vinaigrette over the carrots and parsley.
4. Serve immediately.