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Servings:

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.

Total Time

20min

5.0

4 Ratings

Author: Ful-Filled

Servings:

Ingredients

Orange Blossom Toss

•

2 Tbsp

Olive Oil

•

3 Tbsp

Red Wine Vinegar

•

1 tsp

Orange Blossom Water

•

2 tsp

Honey

•

1/4 tsp

Ground Cumin

•

1/4 tsp

Ground Cardamom

•

1/4 tsp

Crushed Red Pepper Flakes

•

1/4 tsp

Salt

Carrot, Feta & Pistachio Salad

•

Carrots

•

1 cup

Roughly Chopped Fresh Mint Leaves

•

to taste

Fresh Mint Leaves

•

2/3 cup

Feta Cheese , crumbled

•

to taste

Pistachios , crushed

Cooking Instructions

Combine the Olive Oil (2 Tbsp) , Red Wine Vinegar (3 Tbsp) , Orange Blossom Water (1 tsp) , Honey (2 tsp) , 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

CALORIES

437

FAT

25.0 g

PROTEIN

10.0 g

CARBS

47.1 g