No Thanksgiving without a large bowl of colorful raw salad! For this year’s feast I prepared a simple carrot salad with nasturtium pesto. My nasturtium plant is still vibrantly green, and produces flowers despite the chilly weather.
I will keep it short today. Most of you probably already decided what to make for lunch or dinner, and there is no point in changing your menu. I am also aware that restrictions imposed in some states may prevent you from celebrating Thanksgiving at all. However, no matter what, no one can prevent you from eating healthy, delicious, colorful food.
Ingredients for two people:
- 4 large carrots per person, cut into ribbons or spiralized
for the pesto
- 1 cup fresh nasturtium leaves
- juice of 1 large orange
- 4 garlic cloves
- 1/4 cup raw ceder nuts
- 1/4 cup virgin olive oil
- 3 Tbsp apple cider vinegar
- pinch Celtic sea salt to taste
for the garnish
- fresh nasturtium leaves
- nasturtium flowers
- raw ceder nuts
- freshly ground black pepper
- Make the pesto using a blender or a food processor. I made the pesto slightly more liquid that normally so that it resembled a salad dressing.
- Toss carrot ribbons into a large bowl. Add the nasturtium pesto, mix well and set aside for 10-15 minutes. Mix again.
- Arrange the marinated carrot ribbons on individual platters. Garnish with fresh nasturtium leaves, flowers and ceder nuts. Add freshly ground black pepper and enjoy in good company!
If you do not have fresh nasturtium leaves and flowers, use fresh basil and any edible flowers you can get. I used ceder nuts, but you can use pine nuts. They have similar taste and texture.
Wishing everybody a happy and healthy Thanksgiving,
in radiant health, passionately raw – Dominique