It’s been a long, long time since I’ve been here! And I must admit I missed it. I had a lot of work as a photographer and recipe developer and it took me time, I didn’t have to devote any more to the blog! Well, that’s too bad. Now, I really want to adjust my time and be more present here te create beautiful and delicious recipes just for you
Because I’m a salad lover, the best way to come back is with a colorful salad, no? This one is very simple to make but so delicious! It changes with roasted sweet potato salad (which I could eat every day) but it’s seasonal with carrots. I love this kind of salad for lunch, it is not fat at all and it allows to continue the day with full energy.
These last times, I have also rediscovered the sprouted seeds that I loved so much in France. I like to add them on top of my salads. It brings a little crunchy but mostly full of vitamins and fibers. I also added a half of avocado for the good fat (and of course this amazing taste). And then for the sauce (extremely important), I made a balsamic vinaigrette, mustard and olive oil.
I hope you like this new recipe! See you soon here.Print
- 1 big purple carrot
- 1 big orange carrot
- 1 big white carrot
- 1 avocado
- 2 handful spring mix
- 1/3 cup sprouted seeds (radish here)
- 2 tbsp olive oil + 1 tbsp
- 1 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- Salt and pepper
Rinse, peel and cut carrots lengthwise. Place the pieces on a baking sheet, drizzle with a tablespoon of olive oil and place in the oven at 400°F for 30 minutes, a little bit more if you like them crispy.
During this time, make the vinaigrette. Mix the olive oil with balsamic vinegar and Dijon mustard, salt and pepper.
When the carrot are cooked, take a big plate, add the mixed greens, the carrot, the avocado slices and the sprouted seeds, pour the vinaigrette and serve.