SORGHUM CARROT SALAD

'Raw or not... your choice!'

 

(Serves 4)

Salad:

  • 6 carrots
  • 1 1/2 cup sorghum (cooked previously)
  • 1 fennel bulb
  • 2 corn cobs
  • Mint leaves 
  • Parsley leaves
  • Olive oil
  • Sea salt & black pepper

Avocado & fennel dressing:

  • 1 avocado
  • 1/2 fennel bulb
  • 1/2 lemon- juice
  • 1/4 cup olive oil
  • 1/4 cup water
  • Sea salt & black pepper

Shapes, colors, forms, textures.... Specially in the winter time, colorful meals bring some joy into the table. This is a salad that you can eat raw or you can also woke/ sauté the veggies if you are more in the mood for a warm salad. Both ways, it is an easy and tasty meal perfect after a long day at work.

Peel and cut the carrots. Slice the fennel bulb and with a knife take out the corn kernels from the cob. Thinly chop the herbs. Rinse the sorghum (soaked and cooked previously). Place all the ingredients in a bowl. Drizzle with olive oil and add salt and pepper.

To make the dressing, peel and unpitted the avocado. Cut in pieces the avocado and fennel. Place them in a blender. Squeeze the lemon and add water, olive oil, sea salt and black pepper. Mix in high speed until smooth.

Serve the salad with the dressing on the side. This salad is also very tasty with some dried cranberries or raisins. Another option to make it for "filling" is by adding some seed bread crumbles. Enjoy!