Chopped Carrot Salad with Mint, Pistachios, and Pomegranate Seeds
Forget about your grater, your peeler, and any preconceptions of what carrot salad should be. We've got something better.
Keywords
- Side Dishes
- Vegetables
- Fruit
- Quick
- Salads
- Easter
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Cooking tools:
- Food processor
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Spatula
- Serving platter
Ingredients
- 3/4 cup shelled pistachios, toasted
- 1/4 cup extra-virgin olive oil
- 3 tablespoons lemon juice
- 1 tablespoon honey
- Salt
- pepper
- 1/2 teaspoon smoked paprika
- 1/8 teaspoon cayenne pepper
- 1 pound carrots, trimmed and cut into 1-inch pieces
- 1 cup pomegranate seeds
- 1/2 cup minced fresh mint
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