'Seeing Beauty' Salad

'Seeing Beauty' Salad

This salad combines ingredients that support eye health (beta carotene-rich carrots and vitamin C-packed zucchini, lemon, and fresh herbs) with visual beauty from a spectrum of natural colors and textures. I love using carrots of many colors, but regular orange carrots are just as beautifying!

Serves 4 to 6

Ingredients

  • 9 organic carrots, peeled
  • 3 medium organic zucchini
  • 1 heaping tsp coconut oil
  • ½ cup cilantro leaves, finely chopped
  • ½ cup parsley leaves, finely chopped
  • 2 cloves garlic, minced
  • ¼ cup olive oil
  • 2 Tbsp lemon juice
  • unrefined salt and ground black pepper
  • 1 15-oz can chickpeas, drained and rinsed

Directions

Place carrots in a large skillet and fill the bottom third with water. Bring to a boil over high heat, reduce heat and simmer about 15 minutes, or until carrots are tender when pierced with a fork. Drain and set aside to cool.

Using a vegetable peeler, peel long strips of zucchini lengthwise to create noodles (or use a spiralizer if preferred). Using the same large skillet, melt coconut oil and sauté zucchini noodles until tender but not mushy, about 5 minutes. Season lightly with salt and pepper.

In a small bowl, whisk together cilantro, parsley, garlic, oil, and lemon juice, and season with salt and pepper to taste.

When carrots have cooled enough to handle, chop into bite-sized pieces. (You may want to cut large rounds into half-moon shapes).

In a serving bowl, toss carrots, zucchini noodles, chickpeas and dressing. Serve warm or chilled.

For more beautifying recipes, see Eat Pretty: Nutrition for Beauty Inside & Out.

Recipe and images ©Jolene Hart