This simple Provencal carrot salad is seen all over southern France. It is at its best when made with sweet, juicy, bunch carrots, but is good any time of year. It is often served alongside bowls of olives and other vegetable salads, and is a great palate cleanser when made without the garlic. Carrots are beneficial for the lungs, liver, indigestion, and acidic blood. They are one of the best sources of beta-carotene, as is parsley. In addition, parsley is rich in chlorophyll, vitamin C, magnesium and iron. It is excellent for kidney and adrenal function. Mint is excellent for digestion, and is an anti-bacterial herb.
Prep Time: 5 minutes
Total Time: 5 minutes
- 1 pound carrots, grated
- 2 tablespoons extra virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- 1 clove garlic, chopped very fine (optional)
- Pinch of sea salt
- 3 tablespoons Italian parsley, chopped fine
- 1 tablespoon mint, chopped fine
Mix carrots, olive oil, lemon, garlic, and sea salt. Add parsley and mint and serve.
Copyright 2009 by Jen Hoy