Carrot Apple Salad With Seasoned Greek Yogurt
This refreshing Carrot Apple Salad is paired with a deliciously seasoned Greek yogurt dressing, making it a healthy and flavorful option for any meal.
Servings: 4 Servings
Calories: 69kcal
Equipment
- 1 peeler or box grater
- 1 small bowl or ramekin to make the dressing
Ingredients
- ¼ cup Greek yogurt 55 grams
- ½ teaspoon mild curry powder
- 1 teaspoon honey
- ¼ teaspoon freshly ground black pepper or more to taste
- 5 large carrots about 460 grams
- 1 large sweet apple 300 grams
Instructions
- Whisk yogurt, curry powder, honey, and black pepper in a small bowl. Set aside.¼ cup Greek yogurt, ½ teaspoon mild curry powder, 1 teaspoon honey, ¼ teaspoon freshly ground black pepper
- Peel the carrots and cut into thin ribbons using a vegetable peeler. (Hold a carrot in one hand, while with a peeler in the other hand, you create ribbons peeling from top to bottom. Rotate the carrot regularly or after every three peels until you only have a small stick left. Repeat with other carrots.5 large carrots
- Peel the apple and cut short, thin shavings. (Hold the apple in one hand, while with the other you peel thin shavings of the apple from the top all the way to the bottom with a vegetable peeler. Rotate the apple regularly until you only have the core left.1 large sweet apple
- Toss the carrot ribbons and apple shavings gently into a serving bowl and combine with the dressing. I like to use a fork to combine and fluff in the dressing.
- Note: At first, it will look like you don’t have enough dressing, but continue to gently coat everything lightly. The flavors will melt together.
- Serve immediately. If preferred, season with extra freshly ground black pepper.
Notes
Helpful Tips:
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- Dressing: At first, it may seem like there’s not enough dressing, but keep mixing.
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- Room temperature: Allow the carrot-apple salad to rest at room temperature for a few minutes before serving.
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- Leftovers: Save leftover apple and carrot bits for my Carrot Orange Ginger Juice, green salads, or add to your next chicken salad.
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- Storage:
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- Store in an airtight container in the fridge for 2–3 days.
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- If you've made extra salad dressing or want to store it separately, seal it in a small airtight container and refrigerate for up to 5 days.
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- Storage:
Nutrition
Serving: 1 | Calories: 69kcal | Carbohydrates: 16g | Protein: 2g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Cholesterol: 1mg | Sodium: 58mg | Potassium: 315mg | Fiber: 3g | Sugar: 10g | Vitamin A: 12766IU | Vitamin C: 7mg | Calcium: 43mg | Iron: 0.4mg
