Carrot, Feta and Pistachio Salad with Orange Blossom Toss
The flavors of cumin, cardamom, chili, orange blossom water and honey combine to create a light yet complex flavor profile, and the creaminess of the feta, the freshness of the mint and the crunch of the pistachio give this dish the perfect contrast of textures.
Orange Blossom Toss
Red Wine Vinegar
Orange Blossom Water
Crushed Red Pepper Flakes
Carrot, Feta & Pistachio Salad
Fresh Mint Leaves
Fresh Mint Leaves
Combine the Olive Oil (2 Tbsp), Red Wine Vinegar (3 Tbsp), Orange Blossom Water (1/2 Tbsp), Honey (1/2 Tbsp), Ground Cumin (1/4 tsp), Ground Cardamom (1/4 tsp), Crushed Red Pepper Flakes (1/4 tsp), and the Salt (1/4 tsp) in a jar, seal and shake to blend. Alternatively, whisk the ingredients in a small bowl and set aside.
Use a vegetable peeler, mandoline, or spiralizer to slice the Carrots (10) into long, thin strips.
Finely chop a handful of carrot tops - resulting in about 1/4 cup. Place the carrot strips and tops in a large salad bowl.
Add the Fresh Mint Leaves (1 cup) and Pistachios (to taste) and pour the dressing over the top. Toss to combine. Gently fold in the Feta Cheese (2/3 cup).
Top with coarsely chopped Fresh Mint Leaves (to taste) and more Crushed Red Pepper Flakes if you want an additional kick of spice.
Nutrition Per Serving
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