'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
- 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
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.