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Carrot Salad with Ancient Greek Spices

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Carrot Salad with Ancient Greek Spices

By Diane Kochilas

Prep Time 25

Cook Time 5

Servings

Recipes, Salads, Season #5

Prep Time 25

Cook Time 5

Servings

Recipes, Salads, Season #5

Ingredients

5 tbsp ground walnuts lightly toasted
6 medium heirloom carrots with greens washed and trimmed
½ cup fresh mint leaves
1½- inch knob ginger peeled and chopped
2 large garlic cloves minced
⅓ cup extra-virgin Greek olive oil
5 tbsp oxymelo vinegar honey-vinegar blend
Greek sea salt
½ tsp cumin seeds
½ tsp fennel seeds
½ tsp caraway seeds

Instructions

Toast walnuts and set aside.
Remove carrot greens, chop finely. Pick and chop mint leaves and ginger.
In a food processor, pulse walnuts, ginger, garlic (reserve ⅓), carrot tops, mint, half olive oil, 2 tbsp oxymelo vinegar, and salt into a pesto.
Pare carrots; slice into ribbons using a mandolin or spiralizer.
Toast and grind cumin, fennel, and caraway seeds. In a bowl, whisk with remaining garlic, salt, oxymelo, and olive oil to make dressing.
Combine carrots, pesto, and dressing. Toss gently and serve.

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Rich in antioxidants and heart-healthy fats from walnuts and olive oil, this salad celebrates ancient Greek spice traditions that enhance flavor and digestion.
Perfect alongside Braised Chickpeas with Turmeric and Ginger or Ikarian Longevity Greens Pancakes.
You might also enjoy Greek Beet & Carrot Salad with Honey Dressing and Greek Carrot Dip.

Diane’s Greek Single-origin Artisanal Foods

Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Carrot Salad with Ancient Greek Spices