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Carrot and celeriac crunch bowl salad

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I’ve always loved summer because it’s the time of year when salads really come into their own. It’s a time for fresh, seasonal veggies, crunchy roasted nuts and tasty dressings. Like this low carb salad with carrot and celeriac noodles.

It’s grain free, Paleo, Keto and Whole30 friendly too. If you’ve not tried celeriac as noodles before they’re something different to the ubiquitous courgette or butternut squash noodles. What’s more they’re delicious.

I use my spiralizer to make them and they have a mild nuttiness. It may be one ugly looking vegetable on the outside but you know what happened to the ugly duckling. He turned into a beautiful swan! Inside it’s simply delicious. They’re also beautiful stir fried in a  little coconut oil.

Top this low carb salad with lots of fresh herbs, pomegranate, toasted pumpkin seeds and a punchy ginger and sesame dressing. Feel free to add your preferred choice of protein. A good helping of avocado totally works too.

This carrot and celeriac crunch bowl salad has all the happiness of summer on one plate.

Serves 2 

Ingredients

  • 3 large carrots
  • 1/2 of a small celeriac
  • Seeds from 1/4 of a pomegranate
  • 35g of pumpkin seeds
  • 6g each of fresh parsley, mint and coriander
  • 1 large spring onions
  • Option to add extra protein like chicken or salmon, 1 chopped avocado and 25g of feta if you’re not dairy free.
Ginger and sesame oil dressing
  • 3 tablespoons of toasted sesame oil
  • 2 tablespoons of extra virgin olive oil
  • 1 tablespoon of coconut aminos
  • 2 tablespoons of fresh lime
  • 20g of ginger (about 1 inch cube) grated
  • 1 teaspoon of good quality balsamic vinegar
  • Pinch of black pepper

Method

Preheat the oven to 190C (fan assisted.)

Peel and remove the skin from the carrots and celeriac. Cut the celeric into a rectangle with flat edges so it’s easy to spiralize. Make your vegetable noodles using a spiralizer. Alternatively, you can make long ribbons using a julienne peeler or just chop fine.

Place the pumpkin seeds on a baking tray and roast in the oven for 4 – 5 minutes until slightly golden. Remove from the oven and allow to cool.

Finely chop the spring onion and fresh herbs.

Finely grate the ginger. Mix all the dressing ingredients together in a small jam jar or bowl.

Place the carrots and celeriac noodles, pomegranate, pumpkin seeds, spring onion, herbs and dressing in a salad bowl and mix well. Enjoy this low carb salad on it’s own, pair with some avocado and beetroot for a vegetarian/ vegan alternative or I also enjoy it with some crispy chicken or roast salmon.

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