Since reading Brendan Brazier’s Thrive Books and reading the Thrive Forward lessons online, they are free I have been even more focused on plant-based eating. We are trying to stick to “clean eating, whole food” (90/10) but I personally have been going more to the plant-based eating. With that I have come up with some crazy cravings. For this salad I am sure it came from the fact I was grating carrots already for making some other recipes I was creating earlier in the day. I thought what about a carrot based salad to mix things up instead of lettuce, spinach, ect. I have made carrot coleslaws but that isn’t what I had in mind. This salad came together and the flavor is amazing! If you are looking for a quick lunch or dinner or a salad full of crunch you have to try this one!
Carrot Apple Salad with Almond Butter Dressing
Makes 1 serving
2c shredded carrots
1/2 Fuji apple, chopped
2 TBSP raisins
1 TBSP almond butter (used MaraNatha Creamy, so it isn’t too thick to drizzle like dressing)
1 TBSP hemp oil or Vega Antioxidant Omega Oil Blend
Optional Toppings: Spinkle some chia seeds, hemp seeds, or sesame seeds on top. I added mine after I started digging in.
To make the dressing you can drizzle just almond butter for dressing or mix your almond butter with hemp oil or Vega Antioxidant Omega Oil Blend. I used a 1 to 1 ratio, 1 TBSP each, and didn’t end up using it all.
In a bowl toss your carrots and apples together, top with raisins, drizzle with almond butter/ dressing. Enjoy!