Carrot and Watercress Salad with Orange Blossom Water | A False Start

Name: Carrot and Watercress Salad with Orange Blossom Water | A False Start
Prep time: 18 min
Cook time: 18 min
Total time: 18 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters 30g salted marcona almonds; 4 servings Freshly ground black pepper; 2 small bunches carrots, peeled; 1 garlic clove, finely smashed; 1 teaspoon ground cumin; 2 Tbsps olive oil; 1 teaspoon orange blossom water; 2 Tbsps fresh Italian parsley, finely chopped; 0 teaspoons sea salt; 1 large bunch watercress, washed and dried; 2 Tbsps white wine vinegar

Carrot and Watercress Salad with Orange Blossom Water | A False Start might be just the side dish you are searching for. This recipe serves 4. One portion of this dish contains around 4g of protein, 12g of fat, and a total of 189 calories. If you have g marconan almonds, pepper, parsley, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 18 minutes. It is a good option if you're following a gluten free, primal, and whole 30 diet.

Instructions

Add whole carrots and simmer about 6 to 8 minutes or until just tender but still firm. Refresh under cold running water.

Ingredients you will need

Carrot

Water

Drain well.In the meantime make the cumin & orange blossom dressing.

Ingredients you will need

Orange

Cumin

Combine the cumin, olive oil, white wine vinegar, smashed garlic and orange blossom water in a large bowl and stir to combine.

Ingredients you will need

Orange Flower Water

White Wine Vinegar

Olive Oil

Garlic

Cumin

Equipment you will use

Bowl

Place the cooked carrots in serving bowl with the dressing (reserving some for later) and toss gently until well combined. Season with salt and pepper. Cover and place in the fridge for 2 hours to develop the flavors.In a large bowl toss the fresh parsley and watercress with the remaining dressing until just combined.

Ingredients you will need

Salt And Pepper