Sometimes I let my fridge get empty. It was empty this week. I was forced to get creative and use what little I had. Since I didn't really have to search through the fridge, I knew I had rainbow carrots, cilantro (I always have cilantro), limes, almonds and dates. The ingredients reminded me of a carrot salad I saw on Sprouted Kitchen a while ago. If you don't follow Sprouted Kitchen, you should now! Sara, the blogger and chef, has healthy and creative recipes. I always find recipes I want to try.
I didn't follow her recipe completely since I didn't have all of the ingredients. This is my "empty fridge" adaptation.
Carrot Salad >> Serves 4
- 6 rainbow carrots
- 5-7 dates (depending on how many you want or dont want)
- 1 cup chopped cilantro
- 1/2 cup chopped almonds
- 2 tablespoons olive oil
- 2 limes (zest & juice)
- red pepper flakes (pinch)
- salt & pepper
I used my grater for the carrots. Grate all six carrots. Use the bigger grates rather than the small ones. You don't want the carrots to small. Add the chopped cilantro, dates and almonds. Drizzle over the olive oil, lime zest and lime juice. Season and mix. Yes, it's that simple.