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Carrot salad with a coconut crunch

Carrot salad with a coconut crunch

This salad combines the textures and flavours of 5 key ingredients all starting with "C". Containing vegetables, healthy fats, protein and high fibre carbohydrates it can serve as a light lunch, side salad or main affair. Feel free to get creative with your choice if vegetables!

Serves 4-6
½ cup shredded coconut
½ cup raw cashews
½ cup sunflower or pumpkin seeds
2 tsp ground coriander
2 Tbsp oil

4 medium carrots
1 cup green chopped vegetable e.g. asparagus, broccoli, courgette,capsicum
1/2 can chickpeas or white beans
1 Tbsp honey
1 Tbsp black sesame or cumin seeds
Optional: ½ cup fresh coriander chopped

Lemon dressing
Juice of 1 large or 2 small lemons
2 Tbsp oil
Salt and pepper
1 tsp ground cumin
1 clove garlic, crushed

Method
1. In a bowl combine the coconut, cashews, ground coriander and oil and mix
2. Toast in a frying pan until just brown
3. Grate carrots and chop other vegetables
4. Make dressing
5. Combine all ingredients and mix gently
Tip: I like to sprinkle the cashew coconut mix just before serving to keep it crunchy. Make a double batch of the cashew mix and store in a jar for a quick addition to another salad or to yoghurt. You can also swap coriander for cinnamon for a sweeter version.

About the Author

Kate Morland

Kate Morland

This blog was started during my pregnancy in 2015 with our 3rd child. Toby and I are busy; we love our crazy busy life fill of active adventures, healthy food and taking time to smell the roses. We want to share our experiences with you to inspire and empower healthy and fulfilling lives. Watch us as we grow! 

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