The sun is finally shining…. Hurray! I actually didn’t need to wear a big woolly coat at all the last few days and even managed to forgo my morning porridge for fruit and yoghurt. This is big news as for the the last 6 months in Ireland I may as well have been living in Antarctica. The excitement of the approaching summer has me craving fresher, lighter dishes in the same way that in winter I crave warm, hearty stews.
This salad is incredibly quick and easy to make, it only takes a few minutes but I find myself making it a lot as an easy side to go with lunches or dinners, any leftovers are always good in a sandwich or wrap the following day too. Make sure to try out this easy, tasty recipe and leave me a comment to let me know how you get on!
3 large carrots
2 tbsp apple cider vinegar
2 tbsp mixed seeds (I used sunflower and flax)
2 tbsp raisins
- Wash and peel the carrots and then dry them off. Take a vegetable peeler and peel the carrots lengthways in long ribbons.
- Peel the clementine and then take the skins off the segments and roughly chop.
- Pop the carrot ribbons into a serving bowl and stir in the apple cider vinegar, seeds, raisins and clementines until evenly coated.
- Taste and add a little more apple cider vinegar if necessary. (Sometimes if I want it sweeter I add a squeeze of clementine juice also).