Recipe: Coastal Carrot Ribbons with Tomatoes

This salad combines sweet, crunchy carrots with bright, flavorful tomatoes for a dynamic side dish. Even better, this dish comes together quickly — you’ll have it on the table in less than 30 minutes, so it’s a great choice for busy weeknights.

Carrots are one of the most widely used and enjoyed vegetables in the world, and for good reason: they’re relatively easy to grow, flavorful and versatile. Cultures around the globe use this root vegetable in their cuisine.

Carrots are rich in many nutrients, particularly beta-carotene. Consumption of beta-carotene has been linked to a reduced risk of several cancers. Plus, carrots are a great source of antioxidants. I especially love the addition of fresh basil, which takes the dish to a whole new level of flavor.

Serve this dish alongside fresh fish — I like it with salmon! — or enjoy a larger serving for a light and delicious lunch.

 

Coastal Carrot Ribbons with Tomatoes

Serves 4 as a side

 

Ingredients

• 2 tablespoons avocado oil
• 1 garlic clove, minced
• 1/2 cup grape tomatoes, quartered
• 2 1/2 tablespoons finely chopped fresh basil, divided
• 3 large rainbow or orange carrots, peeled
• 1/4 teaspoon sweet paprika
• 1/4 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons pumpkin seeds, toasted, for garnish

Instructions

1. In a large skillet, warm the oil over medium-low heat. Add the garlic; sauté until soft, about 30 seconds.
2. Add two tablespoons of the basil and the tomatoes. Sauté until the tomatoes burst and release their juices, about five minutes.
3. Meanwhile, using either a spiral slicer or vegetable peeler, slice the carrots into ribbons.
4. Add the carrots, paprika, salt and pepper to the pan. Cook until the carrots are tender, about 10 minutes.
5. Remove from heat; sprinkle with the remaining ½ tablespoon basil and the pumpkin seeds just before serving.