A hearty make-ahead salad. Makes a healthy packed lunch or good for BBQs or potlucks. Vegan and Gluten-Free
Prep Time15 minutesmins
Total Time15 minutesmins
Course: Salad
Cuisine: Gluten-free, Vegan
Keyword: carrots, lemon, white beans
Servings: 8
Calories: 185kcal
Author: Trish | The infinebalance Food Blog
Ingredients
For the salad:
1small red onionfinely chopped (about 1 cup)
½cupcelerythinly sliced
1cupsshredded carrotsabout 2 large carrots
½cupfresh parsleychopped
219 oz cans cannellini beans or other white beans
zest of one lemon
For the Dressing:
juice of 2 lemons
2clovesgarlic minced or pushed through a press
2Tablespoonsfresh sage or basilcut into thinly strips (chiffonade)
¾teaspoonsea salt
¼teaspoonred pepper flakes
4Tablespoonsolive oil
1tablespoonliquid sweetener (optional)such as maple syrup or brown rice syrup. Use as needed, I often skip this all together
Instructions
In a large bowl combine all salad ingredients.
In a mason jar with a lid combine all dressing ingredients, tightly fix lid to jar and shake well to combine. (Alternatively, add all ingredients to a small bowl and whisk to combine). Pour dressing over salad. Taste for seasonings, add more salt and pepper if desired. Serve immediately or refrigerate for up to 3 days.
Notes
Nutritional information is based on total recipe divided into 8 servings.I use a little bit of sweetener (like maple syrup or brown rice syrup) if the lemons are on the bitter and too tart side. Some lemons are sweeter than others. It is optional.I like to make this recipe ahead of time (early in the day for dinner) so that the flavours have a few hours to meld before serving.Leftovers keep nicely for up to 3 days in the refrigerator and are great for packed lunches.