Simple Carrot Salad

Carrot Salad with Cilantro

    I have never been a fan of the month of January, so I am glad to see it go. Especially since this January has been an unusually bumpy ride for me. I rang in the new year with a car accident that left my car totaled, and me with a mild concussion, which feels a lot like a holiday hang over. But I haven't had a drink in years. And by the way, the accident was in no way my fault.


   I also found out that my CA 125 (cancer indicator) is skyrocketing again. It is up from a concerning 70 ( two months ago) to 350. Yikes, not what I wanted to hear. So, once again I have some major decisions to make.

   I have held on tight, and steadied myself the best I could through all of these events, and am optimistic that with all of this behind me, February will be a great month. I should have a new car in a few days, my 5 day meditation retreat starts at the end of the week, and I am looking into a trip to Mexico for cancer treatment (more on that in another post). Not to mention the days are getting longer!

   Posting has been a bit of a struggle this past month, but I'm really glad I stuck with it. It has balanced out all the time I have spent laying around with my head spinning, and made me feel less defeated. So, I am excited today to bring you this simple carrot salad with cilantro. It is adapted from Amy Chaplin's Carrot Parsley Salad in her book,  At Home In the Whole Food Kitchen: Celebrating the Art of Eating Well, which is available On Amazon.com. and is one of my favorite cookbooks for it's simple, healthy, everyday meals. 

Carrot Cilantro Salad
Serves 4-6

3/4 lb. of carrots (about 6)
1 c. chopped cilantro (or parsley) plus more to garnish
2 scallions sliced thinly

Dressing:
3 T. olive oil
1 1/2 T. cider vinegar
3 T. fresh lemon juice
1/2 tsp. salt

2T. sunflower  or sesame seeds to garnish (optional)

Mix the dressing ingredients.
Grate the carrots and toss with the chopped cilantro and scallions.
Add the dressing and mix well.

I like to serve this on top of a small handful of greens, and garnish it with some extra cilantro and a spoonful of seeds.  
Today I had it along with some avocado toast, but you could serve it with quinoa, or a veggie burger to make it a complete meal.

If there are any left overs, it will be fine in the refrigerator  for a day or two.