Carrot ribbon salad with dried figs and feta cheese
Servings: 4 portions
Ingredients
- 3 large carrots (peeled and cut into ribbons with a vegetable peeler)
- 1 yellow zucchini (cut into ribbons with a vegetable peeler)
- 2 tablespoon extra virgin olive oil
- 1 fresh lemon, squeezed
- 4 dried figs, cut into thin strips (low-fodmap version: replace with 4 medjool dates)
- ¼ cup roasted and chopped walnuts
- 1 small handful of fresh mint leaves, coarsely chopped
- 50 g crumbled feta cheese (about ⅓ cup)
Instructions
- Use a vegetable peeler to slice carrots and zucchini into thin ribbons. Place in a large bowl.
- Add olive oil and lemon juice. Mix gently.
- Stir in dried figs, mint, walnuts and feta cheese. Mix gently.
- Serve this salad as an appetizer or with grilled fish fillet, marinated tofu, homemade falafel or as a garnish on a meal bowl!