Warm Carrot Salad – We Heart Local BC

Warm Carrot Salad

Warm Carrot Salad

Recipe and photo courtesy of BCfresh


  • 8 BCfresh Carrots, thickly sliced diagonally (about ½ inch/1 cm thick)
  • 1/3 cup (75 mL) extra-virgin olive oil
  • 1/4 cup (60 mL) lemon juice
  • 2 tsp (10 mL) honey
  • 2 cloves garlic, minced
  • 1/2 tsp (2 mL) ground cumin
  • 1/2 tsp (2 mL) each salt and pepper
  • 1/3 cup (75 mL) chopped fresh parsley



  1. In pot of boiling salted water, cook carrots for 6 to 8 minutes or until just tender; drain well.
  2. Meanwhile, whisk together oil, lemon juice, honey, garlic, cumin, salt and pepper until blended; toss with warm carrots. Stir in parsley. Serve warm or at room temperature.


  • Stir in a handful of raisins or sliced almonds for added texture.

For more recipes, visit www.bcfresh.ca

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