Carrot, Herb and Pistachio Salad

Bright, fresh, and fragrant with mint and dill, this simple grated carrot salad gets a Middle Eastern lift from pomegranate molasses and a scattering of pistachios. It comes together in minutes and pairs beautifully with just about anything off the grill.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 people
Course: Salad
Cuisine: Middle Eastern
Calories: 165
Ingredients Equipment Method

Ingredients
  

  • 4 cups grated carrots
  • 1 bunch mint finely chopped
  • 1 bunch dill finely chopped
  • 2 tablespoons lemon juice
  • 3 tablespoons olive oil
  • 1 tablespoon pomegranate molasses
  • ½ teaspoon sea salt
  • ½ teaspoon sea salt
  • 2½ tablespoons pistachios roughly chopped

Equipment

  • Large mixing bowl
  • Small mixing bowl
  • Whisk
  • Box grater
  • Chef's knife
  • Cutting board

Method
 

  1. Toss the grated carrots with mint and dill.
  2. Whisk together lemon juice, olive oil, pomegranate molasses, salt, and pepper, and pour over the salad.
  3. Toss to combine and top with chopped pistachios.

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