Sunshine Salad
Prebiotics are compounds that the probiotics in our guts use as nourishment. Carrots, rich in beta-carotene, which converts to vitamin A (retinoids) in the body, are an excellent prebiotic.
They also pack in vitamins A and K – as well as sweet, woody, earthy flavor and a little crunch. Delicious with liver-detoxing chives and anti-inflammatory black pepper and cumin.
Cumin seeds have many phytochemicals and minerals and are a great flavor match for carrots and lemon juice!
The lemon adds zest and freshness while delivering its legendary vitamin C! Lemons also contain copper, manganese, potassium, thiamin, riboflavin, and vitamin B6.
Boosting gut, immune, and mental health, this sunshine salad, which can be a side to many EBS recipes, like Asian Beef Lettuce Wraps or Paleo ‘Pasta’ Sauce: Lamb, Tomatoes, Olives – will brighten your day and your plate!
Ingredients
- 3 medium carrots
- 3 tbsp fresh chives
- 1 lemon, juiced
- 2 tbsp olive oil
- 1 tsp sea salt
- 1/2 tsp cumin
- 1/2 tsp black pepper
Directions
Rinse the carrots and grate them in a salad bowl (no need to peel them).
Chop the chives finely. Add the lemon juice, olive oil, sea salt, black pepper, cumin and 2 tablespoons of chopped chives.
Mix well, decorate with the remaining chives, it’s ready!
Storage Tips
This dish can be prepared in advance. It keeps in the fridge for up to 2 days without the lemon mixed in.
