Yogurt with Lemon Walnuts & Parsley
Gujerati Carrot Salad
Makes 2 ½ cups sauce
Serves 4
A crunchy carrot salad that is fresh, healthy and a tasty accompaniment to most main dishes.
A cooling raita with a crunchy counterpoint. Eat it alone or with any Indian meal. Ingredients 2 cups thick plain yogurt 3 tablespoons fresh lemon juice 2 tablespoons minced parsley ¼ teaspoon red pepper flakes ¾ teaspoon fine sea salt, or to taste ½ cup walnuts, toasted and roughly chopped Freshly ground black pepper
Ingredients 6 medium carrots, washed and grated ½ teaspoon, fine sea salt 3 tablespoons lime juice 2 tablespoons avocado oil 1 tablespoon black mustard seeds Directions 1. Toss grated carrots with salt.
Directions Beat yogurt until creamy, add the other ingredients and stir.
2. Add oil to a small saucepan over a medium heat. 3. When the oil is very hot— add the mustard seeds. After a few seconds they will pop. Pour the oil and seeds over the carrots. Add the lime juice and toss. 4. Serve at room temperature.
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