Recipe! Carrot Ribbon Salad w/ 'Parmesan' Edamame
Carrots for vitamin C immunity and skin-plumping betacarotene, massaged in extra virgin olive oil for glow powers and soft digestion. Topped with crunchy edamame and a plant-based 'parmesan' -- sweet, savory, and just the perfectest bit of salty for fluid balance...this is an S-Life go-to recipe again, and again, and again.
Carrot Ribbon Salad w/ 'Parmesan' Edamame
- 4 medium carrots in a variety of colors!
- 2 TBSP extra virgin olive oil (or your favorite extra virgin nut oil)
- 1 cup of edamame shelled, defrosted*, and drained
- 1/4 cup almond flour
- 1 TBSP organic miso paste
- pinch himalayan salt
- black pepper to taste
FOR THE 'PARMESAN' EDAMAME:
Preheat the oven to 375 F. Mix almond flour with miso paste until fully combined. Toss in edamame. Spread this mixture on a parchment lined baking sheet. Bake for 10 minutes until golden brown and dry. Let cool.
*Defrost edamame by running them under cold water in a strainer
TO MAKE A CARROT SALAD:
Peel skin off of carrots and discard. Continue using the peeler to peel along carrots to make thin ribbons. In a mixing bowl, mix carrot ribbons with olive oil, a pinch of himalayan salt and black pepper. Top carrot ribbons with 'parmesan' edamame, drizzle with Sakara Sesame Ginger Plum dressing, and indulge!