Sometimes we all need a little break from the daily grind – whether that be food, fun, fortune, whatever.
As summer comes to a close, my heart wells up and my eyes begin to swell. I miss the fresh produce, raw fruits and vegetables, and herbal goodness that line the farmer’s market rows. I need a detox from this mindset of impending winter, I suppose.
Thus, I whipped up a salad of sorts: rainbow carrots, toasted walnuts, kasha buckwheat, and a honey lemon tarragon dressing. Yum!
Rainbow Carrot Tarragon Lemon Detox Salad
6 large rainbow carrots (purple, white, yellow orange), shredded
1 cup toasted walnut pieces
1 cup cooked kasha (buckwheat)
1 Preserved Lemon (rinsed and finely chopped)
zest and juice of 1 fresh lemon
2 Tbs. fresh tarragon, finely chopped
sea salt and pepper
1 Tbs. raw honey
1/4 cup olive oil
Mix together the carrots, walnuts, cooled buckwheat, and preserved lemon slices. Sprinkle the mixture with a touch of salt and pepper, and just a little lemon zest and fresh tarragon.
In a small shaking jar, combine the lemon juice, remaining zest and tarragon, salt and pepper, honey, and olive oil. Shake well.
Toss the dressing over the salad and allow to marinate for several hours before serving.
