Nutritional Wisdom with Carly Pollack

White Bean and Carrot Salad

1/8 cup extra virgin olive oil
1 1/2 tbsp lemon juice
1/8 tsp sea salt
1/4 cup thinly sliced shallots
1 cups carrots, sliced into 1/4 inch sticks
1 cups cooked white beans
1/8 cup fresh dill, chopped
3 tbsp almonds, sliced and toasted
1 tbsp coconut oil

Combine the olive oil, lemon juice, salt, and shallots in a small bowl. Stir and set aside. In a large skillet over medium-high heat, toss the carrots with a splash of coconut oil. Let them cook in a single layer - they'll give off a bit of water at first. Keep cooking, tossing gently every 3 to 4 minutes until the carrots are deeply browned (around 12 minutes total). Add the beans and dill to the skillet and cook for another 5 minutes, or until the beans are well heated through. Add more coconut oil if necessary. Place the contents of the skillet in a large mixing bowl, sprinkle and pour 3/4 of the lemon-olive oil mixture over the top. Toss gently. Let sit for 10 minutes. Serve warm or at room temperature and finish by garnishing with the almonds just before serving.

2 Servings