Chilled Dilled Summer Carrot Salad

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 2 cups organic carrots, unpeeled and sliced lengthwise in half and then crosswise in half (orange, , rainbow, indigo, etc.)
• 1/2 cup thinly sliced shallots (for a less pronounced onion taste use shallots) or 1/2 cup red onion, diced small (for a less pronounced onion taste use shallots)
• 1 tablespoon extra virgin olive oil
• 2 tablespoons red wine vinegar (experiment with another flavored vinegar)
• 2 -3 tablespoons fresh dill, chopped (fresh!)
• salt and black pepper, to taste

Recipe

• 1 note: if the carrots are large you'll need to quarter then lengthwise.
• 2 lightly steam or parboil the carrots until just tender but still crisp. (it's better to steam than to parboil to maintain the nutrients.).
• 3 drain and then immediately rinse with cold water to stop the carrots from cooking. set aside to drain.
• 4 meanwhile, whisk together the olive oil, vinegar, salt and pepper.
• 5 place the drained carrots and onions on a serving platter or in a large salad bowl.
• 6 pour the dressing over the carrots and onions. toss.
• 7 cover and chill at least 3 hours.