Citrus Carrot Salad | Natalie Cooks

Ingredients

• ¼ cup olive oil
• 3 tbsp lime juice
• 1 tbsp dijon mustard
• 1 tsp ground cumin
• 1 tsp kosher salt
• 1.5 lb carrots, (peeled and grated (6-7 cups))
• 1 cup chopped cilantro (or use parsley)
• 1 blood orange, (peeled, sliced into rounds, then quartered (or use navel if you can't find blood orange) )
• ½ cup chopped toasted pecans or pistachios
• Make ahead: ~ you can 100% make this salad a day or two ahead. Just make sure to let it come back to room temp to serve and add all the toppings.