This salad is unique and truly awe inspiring. The curried carrot and pear ribbons are a true delight, the almonds just add the perfect texture. You will love this leafless salad!
This is a great salad to make in advance, as the flavors just get better if you let it sit and mingle for awhile. Keep it in the fridge for up to 24 hours, and don’t worry the carrots will not get soggy, they will only get more delicious!
8 large carrots
1/3 cup sliced almonds
2 ripe pears
Handful fresh parsley, chopped
2 tbsp extra virgin olive oil
2 Tbsp of water (optional)
3/4 Tsp sea salt
Juice from 2 lemons
1 + 1/2 tbsp organic maple syrup
Dash of Cayenne pepper
1/4 tsp paprika
1/2 tsp curry powder
1 tbsp lowfat mayo (may omit, but it really helps the dressing stick and make it delicious! Trust me.)
In a jar, combine olive oil, maple syrup, lemon juice, cayenne,curry powder, paprika, pepper, half of your parsley and mayo. Put lid on jar and shake well until combined well. This with water if necessary and set in fridge to chill out.
Wash and cut the ends off your carrots. With your veggie peeler, start from the top of your carrot to the bottom, making “ribbons”, rotate carrot after every couple peels. Put ribbons into a mixing bowl.
Wash and slice pears into thin wedges, remove the seeds and rough heart from center. Add the pears in with the carrots and toss together. Now add in the sliced almonds, tossing gently. Pour your dressing over the salad and toss well. Put in fridge and let set for 1 – 24 hours. Serve very chilled and garnish with parsley and black pepper.