Carrot-orange salad: A quick, healthy side dish recipe
When preparing dinner, I often focus so much on what's at the center of the plate that I forget about the sides. Carrot salad always saves me in a pinch. It gives me confidence that I've ensured my family gets their daily dose of vitamins. The classic version with apple and cream is too heavy for me. In a lighter version, a juicier addition works wonderfully.
10:29 AM EST, December 16, 2024
In my family home, making a salad for dinner was often my responsibility. To keep things from getting monotonous, I learned to explore different ideas. I noticed that sometimes, one ingredient can completely change the perception of a dish. This time,e I went all out – I added an orange to the carrot salad and crushed pistachios and sunflower seeds.
Why is eating raw vegetables so important?
Many vegetables and fruits lose vitamins and minerals during cooking. Raw remains a rich fiber source, which plays a crucial role in cleansing the intestines. Moreover, fiber forms a sort of gel during digestion, providing a feeling of fullness. Therefore, consuming unprocessed vegetables and fruits is an important element of a weight-loss diet.
Raw vegetables contain natural enzymes that help digest and absorb nutrients. They are also a source of antioxidants, which prevent cell damage by free radicals. Additionally, due to their high water content, they help hydrate the body. So if you have trouble drinking water regularly, you can substitute one glass with an apple, orange, or carrot.
Eat 1 orange a day in fall and winter
Just one orange meets almost the entire daily requirement for vitamin C. For women, the standard is 75 mg, and for men, a little more – 90 mg per day. It’s hard to believe, but one unassuming fruit contains as much vitamin C as 10 apples or 30 apricots, roughly 70 mg. Oranges are also a source of fiber, potassium, and antioxidants. Additionally, citrus fruits contain citrate, which prevents kidney stones.
How to make carrot and orange salad
Pistachios and sunflower seeds are optional. I recommend sprinkling them on the salad as they enrich it with unsaturated fatty acids and vitamin E, often called the vitamin of youth. You can make this simple side for dinner in 5 minutes.
Ingredients:
- 3 carrots
- 1 orange
- 1 tablespoon lemon juice
- 3 tablespoons olive oil
- Pinch of salt to taste
- Optional: crushed pistachios, sunflower seeds
Instructions:
- Peel the carrots and grate them on a medium-hole grater.
- Peel the orange – you can make a sweet addition to gingerbread with the peel. Divide it into segments and cut into triangles.
- Drizzle the salad with lemon juice and mix with olive oil.
- Add a pinch of Himalayan salt and, if desired, pistachios and sunflower seeds.
