This carrot salad with carrot greens, mint and walnuts is inspired by Ikaria’s longevity diet and the waste-not, want-not mentality of Ikarian home cooks. Nothing evinces that more than the variety and number of edible greens most of us, myself included, would discard if someone didn’t show us a more enlightened way to use them. My 90-year-old friend Yiorgo taught me that carrot tops are not only edible, they’re really good for us. Indeed, the greens contain an impressive list of nutrients, including vitamin A, dietary fiber, vitamin C, calcium, and iron. On Ikaria, they are mostly used in savory pies together with countless other wild greens and herbs. I like to add them raw to this carrot salad, which is one Greek salad that’s both a feast for the eyes (literally, too, since carrots and carrot greens are both very good for eye health!) and the senses. The walnuts add a layer of crunch! This is one of many Greek recipes perfect when the main ingredient is in season, and for carrots peak freshness is in cooler weather.