As we all know, summer is fast approaching.
That means short-shorts, tube tops (Do people still wear tube tops? Do we even call them tube tops now? Or are they now known as “shoulder-less blouses?” I swear I’m under 30 years old, I just sound like an old lady.) and of course, the dreaded bikini.
If you don’t dread bikini season then good for you, bitch.
Anyway, back to the Moroccan Carrot Salad.
You need carrots:
I used a food processor, but a box grater works just as well. Plus it’s extra cardio, which means it helps get one arm in better shape for summer.
I’m so helpful it shocks me sometimes.
Now for the walnuts:
I hate myself, so I used the kind still in the shell.
Which meant I had to crack them and fish out the nuts, which was so incredibly difficult I started crying and calling for my mommy while rocking back and forth in the fetal position.
Not really. I just cut my finger a tiny bit with a sharp end of a walnut shell.
My life is so hard.
I like toasting nuts because it makes them taste better. If you’re trying to eat raw then skip that part. Otherwise, bake the walnuts at 350F for about 5 minutes or toast them in a skillet until they are fragrant.
Set them aside and let’s make the salad dressing.
It’s a basic citrus vinaigrette except it has a warm and earthy spice mix that gives it that Moroccan edge. You need these spices (the little balls are coriander, grind them yourself or use the pre-ground stuff):
Add the spices into a small jar or bowl:
Then add the juice of half an orange and lemon, twice as much extra virgin olive oil and then shake or stir until combined.
Don’t forget a little S&P!
Now to the bowl with shredded carrots, add the walnuts, a handful of raisins and as much of the dressing as your bikini body desires. Then toss.
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P.S. Thanks for reading this far. I’m really not a nag. Just ask my husband!
P.S.S. Forget the last thing I said. Ehehe…