This is most likely my favorite dish on the planet… okay ONE of my (many) favorite dishes. The sweet carrots and the creamy beans and the powerful dill finished with the tart lemon juice and shallots are… perfection. I’ve made this salad many many times and I’ve finally figured out a good balance between the oil and lemon juice which makes it an ideal lunch that isn’t too heavy but still packs a punch of energy (to keep me going on my 14 hour school days!!). One note: there are frozen peas in this salad. BIG SURPRISE. Feel free to omit the zucchini and peas, I simply wanted to bulk up the salad a bit. If you want to bulk it up even MORE add 1 cup of chopped kale or spinach at the end. Let me know if you love this as much as I do!
CARROT, DILL, WHITE BEAN SALAD serves 4 as a side:
- 1 tablespoon olive oil
- 3 tablespoons lemon juice
- 1/4 teaspoon sea salt (I adore the pink Himalayan type)
- 1/3 cup (or one medium) shallot, thinly sliced
- 2 tablespoons grapeseed oil
- 1 1/2 cup carrots, thinly sliced/chopped into rounds
- 1 can organic navy beans (or bean of your choice)
- 1/4 cup chopped zucchini
- 1/4 cup frozen (or blanched) peas
- 2 tablespoons maple syrup
- 1/4 cup fresh dill
- optional 1/4 cup sliced almonds
Combine the olive oil, lemon juice, sea salt and sliced shallots in a small bowl and set aside. While the shallots are marinating, heat the grapeseed oil in a large skillet over medium heat. Toss in the carrots and stir to ensure they’re covered in the oil. Let the carrots cook in a single layer; keep tossing every 3 minutes until deeply browned (about 12 minutes). Rinse the canned beans and add to the skillet, cook for another 5 minutes.
Place the contents of the skillet in a medium mixing bowl with the zucchini and peas. Drizzle on the maple syrup to the bean mix and add the shallots with the olive oil-lemon mixture. Toss gently. Add the dill and toss again. Let sit for at least ten minutes before serving, tossing once more before serving. Garnish with optional almonds!