Carrot and Parsley Salad
This unique dish is adapted from one that is often found in Israel. The traditional version calls for both lemon and orange juice, instead I have replaced them with honey and a drop of lemon extract (you could add a drop of orange extract too is you like, and/or a small amount of citrus zest if your bladder is fine with it).
This dish is lovely to look at and a breeze to prepare. If at all possible try to use organic vegetables or even carrots and parsley from your own garden, if you have one. Parsley has mildly diuretic properties but this small amount shouldn’t pose any problem. If you are sensitive to garlic it can be omitted or you can replace the cloves with about ½ tbsp garlic powder, which some ICers find is easier on their bladders. Alternatively you could try spring onions (scallions) instead of the garlic and revamp the dish once again!
I enjoy serving carrot and parsley salad with grilled meats and fish, accompanied by a cool glass of homemade peppermint ice tea.
Carrot and Parsley Salad
1 and ¼ pounds fresh carrots, peeled
10 sprigs of parsley, washed and stems removed
2 cloves of garlic, peeled
4 tbsp liquid honey
2-3 drops of lemon extract
6-7 tbsp extra virgin olive oil
¼ tsp salt (optional)
Freshly milled pepper to taste (optional)
Finely dice the peeled carrots or slice them on a mandolin and add to a large salad bowl.
Finely chop the garlic and parsley, add them to the carrots and toss with the remaining ingredients, until everything is well coated. Chill in the fridge for at least half an hour before serving.
Serves 4-6