Morrocan-ish Spring Carrot & Tops Salad

Last week, at the market, I heard a client ask to have her carrot tops removed at the Riverbend Gardens stall! I wanted to jump in right away and tell her she should keep them to use in her recipes, but then I realized many people don’t know what to do with their carrot tops. 

I use them in a million different ways. A simple one is to add them to stir frys or just quickly tossed with olive oil & garlic in a hot pan. This recipe though, really takes the cake as far as flavor goes, and it puts those tops up front and center.

So please darlin’, when you go to the market, instead of asking if something can be removed, ask to see how it can be used! 


Ingredients

Makes 4 servings

4 C julienned carrots
Carrot tops, chopped
1 1/2 C cooked chickpeas, rinsed
7 Medjool dates, pitted and chopped
½ white onion, thinly diced
1/2 C fresh mint, chopped
3 tablespoons olive oil
Zest and juice of 2 limes
3/4 t cumin
1/2 t turmeric
1/4 t red pepper flakes
1/2 t himalayan salt
1/2 t freshly-cracked black pepper

Directions

10 min prep

First, julienne (or grate) your carrots & place them in a large mixing bowl.
Next, chop your carrot tops, onion, dates & mint.
Add everything to the bowl & give it a quick mix.
In a separate bowl, mix together lime juice, olive oil, cumin, turmeric, salt & pepper.
Add to the salad, mix well & serve. 

Note: This salad keeps quite well up to 3 days in the fridge, so it makes a great “make ahead lunch”.