Carrot Salad with Lemon Ginger Dressing

Adapted from this book by Laura Miller

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Ingredients

• 5 carrots washed and shaved into thin strips

• handful of fresh basil

• 1/4 cup pistachios, coarsely chopped

• 1/4 cup extra virgin olive oil

• 1 tbsp maple syrup

• 1 tsp grated fresh ginger

• grated zest of 1/2 lemon

• juice of 1/2 lemon

• pinch of salt

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Instructions

1. Place carrots, basil and pistachios in a large salad bowl.

2. For the dressing: whisk the oil, maple syrup, ginger, lemon zest and lemon together.

3. Pour the dressing over the salad and toss, finish with a pinch of salt.

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