Saturday, January 24, 2009

Carrot Salad with Almond Butter Dressing

Maybe not so pretty to look at, but very delicious. I love this salad. I almost fainted when I first tasted it because it is just so good. I didn't even share it with Dave. I could eat this every day for a month and not be tired of it. The surprising thing is, I am not much of a carrot person. It is something about the combination of the carrots and the almond butter that is just sublime. I adapted this from a recipe at It is important to use really good quality, organic if possible, carrots for ths recipe.

1 small bunch of carrots, grated
1 bag of defrosted, shelled edamame
about 1/2 cup almond butter, more or less, depending on your taste
splash of vinegar
salt, pepper, hot sauce, to taste

Mix the almond butter with a splash of vinegar to make a thick paste. Add a bit of warm water if necessary. Season with salt, pepper, and hot sauce. Pour over the edamame and carrots, and mix well. Enjoy, and think of me while you're eating it! (That's not an order, just a suggestion!)

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