It’s June, it’s hot, it’s time for our first There Is Nothing Wrong with You retreat. It is a thrill to see folks arriving and committing to the work of ending suffering. In the kitchen, the big dishes, pots, and pans come out to accommodate our increasing numbers at the dining hall tables. What tastes good on a hot summer evening when you want something just a bit light and cold? Carrot and Mint Salad with Honey Lemon Vinaigrette delivers on all counts. A beautiful orange color, the scent of lemon, and just a hint of sweetness greet you as you approach the bowl. Come to the table at the Monastery or at home and enjoy Carrot and Mint Salad.
Carrot and Mint Salad with Honey Lemon Vinaigrette
Adapted from a recipe by Jennifer Segal
- 2 pounds peeled and grated carrots
- 1/2 cup chopped fresh mint
- ¼ cup currants
- 2 teaspoons lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 3 tablespoons extra virgin olive oil
- 4 teaspoons raw honey
- 1/2 teaspoon salt
- Freshly ground black pepper, to taste
Combine all of the ingredients together in a large bowl and toss well. Taste and adjust seasoning with salt, pepper, honey and fresh lemon. Cover and refrigerate until ready to serve. If possible let the salad sit a few hours before serving so the carrots have a chance to marinate in the dressing.