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Carrot with lemon & dill rock salt

carrot with lemon & dill rock salt

This easy dish combines sweet, sour, and salty in a delicious salad. Great as it is, or toss with arugula and tart apple slices and shave hard cheese over the top for a more substantial dish.


4 large carrots, grated or julienned
1/4 c. lemon juice, or more to taste
1 teaspoon Lemon and dill rock salt, 
1/4 c. extra-virgin olive oil
1/4 c. chopped flat-leaf parsley


Combine carrot, lemon juice and salt in a medium bowl. Allow to sit at room temperature for 5 minutes. Stir in oil and parsley. Adjust seasoning if necessary. Serve with your favourite BBQed meats or fish.

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