Antioxidant Packed Carrot Noodle Salad with Arugula Pesto

Can we talk about how beautiful this Carrot Noodle Salad with Arugula Pesto is?? Happy Easter everyone, I’m sharing a bunny friendly recipe this morning. This recipe is raw, fresh, light, and nutrient packed. I try to do raw recipes every once in a while for my friends that nourish their bodies with a raw plant based diet. This recipe utilizes a food processor and a veggie spiralizer, both are versatile and worth the small investment. These organic heirloom carrots were so pretty I didn’t have the heart to cook them and decrease their vibrant color. I added a zesty arugula pesto to the carrot noodles for a spicy bitter note to enhance the sweet carrot. This dish is packed with vitamin K, vitamin C, beta-carotene, and iron; benefiting eye, skin, bone, and brain health. I hope everyone has the opportunity to spend the day with family and enjoy some wonderful food together.

Antioxidant Packed Carrot Noodle Salad with Arugula Pesto

INGREDIENTS 

• Carrot noodles
• 8-12 carrots
• Arugula Pesto
• 2 cloves of garlic
• ½ of a lemon
• 1 seeded jalapeño
• 6 cups of arugula
• 1 cup parsley
• 1 cup roasted almonds
• 1/2 cup olive oil
• 1 teaspoon sea salt
• 1 tablespoon fresh ground pepper

RECIPE

• Peel garlic and add to food processor

• Remove seeds from the jalapeno and add in

• Add remainder of pesto ingredients to the food processor and pulse on high until pesto consistency is achieved (2 minutes) set aside

• Make the carrot noodles by running them through the veggie spiralizer or you can use a peeler to create long thin noodles
• Plate carrot noodles and generously spoon on arugula pesto

Link to my spiralizer BUY NOW

Truly enjoy!