Carrot salad
Description
The recipe won't take much time. The salad is very simple and quick to prepare. It's a great option for a tasty and diet-friendly breakfast suitable for both adults and children. Thanks to the use of raw carrots, the salad turns out to be very vitamin-rich and healthy. In addition to carrots, I also add sunflower seeds and orange to the salad. If you like dried fruits, you can add apricots, raisins, and prunes. You can dress the finished salad with sour cream, sunflower oil, or citrus juice. Serve at the table.
Instructions
- 1
Step 1
1. I buy hulled and unsalted sunflower seeds. If they're not available, you can shell them yourself in advance. I place a skillet over medium heat, and after 1–2 minutes, add the hulled seeds. I lightly fry them to bring out a pleasant aroma and dry the seeds at the same time.
- 2
Step 2
2. Peel and wash all the carrots, grate them finely (or coarsely, if desired), and transfer to a bowl.
- 3
Step 3
3. Peel the oranges, separate them into segments, remove the membranes and film, cut into small pieces, and add to the carrots.
- 4
Step 4
4. Top with roasted sunflower seeds and drizzle with vegetable oil.
- 5
Step 5
5. I mix the salad before serving and, if desired, garnish with a sprig of parsley.