Asparagus & Heirloom Carrot Salad
- 1 cup Cal-Organic Rainbow Shredded Carrots
- 1/4 chopped Cal-Organic Italian Parsley
- 3 cups, cut into 2 inch pieces before blanching asparagus
- 1/4 chopped mint
- 1/2 tsp. chunky, cracked pepper
- 1 tsp. mustard seeds
- 1 crushed garlic clove
- 1 juice of lemon
- 1/3 cup avocado oil
- to taste salt
- Prepare ingredients.
- Blanch asparagus.
- Mix and enjoy!
Recipe and image from our e-book Back to Our Roots
Tips for storing carrots
Store carrots in a resealable plastic bag or other airtight container.
To extend the shelf life of your carrots, you can place a damp paper towel in the bag or container, but avoid storing carrots in water as it will soften their texture.
Carrots should be stored in the refrigerator between 34 and 36 degrees Fahrenheit.
Avoid storing carrots near ethylene-producing fruits and vegetables, such as apples or pears.
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