Carrot and Beet Salad with Pomegranate and Pumpkin Seeds
By Sarah Axtell, ND • July 2, 2016
This is a perfect summer salad. Sometimes I get sick of green salads and need to spice it up. And nutritionally, you cannot go wrong with this salad as it is packed full of cancer-fighting, free radical- scavenging antioxidants.
- 2 tbsp orange juice
- 2 tsps lemon juice
- 2 tsps olive oil
- 1/2 tsp minced fresh ginger
- 1/4 tsp sea salt
- 1 cup peeled and shredded carrot
- 1 cup peeled and shredded red beet
- 2 tbsp chopped fresh mint
- 1/4 cup pumpkin seeds
- 1/4 cup pomegranate seeds
1.Whisk the orange juice, lemon juice, olive oil, ginger, and salt together until thoroughly combined.
2.Put the carrots and beets in a mixing bowl, drizzle with the dressing and toss until it is evenly coated.
3.Top with chopped mint, pumpkin seeds and pomegranate seeds.
Editor’s Note: The information in this article is intended for your educational use only. Always seek the advice of your physician or other qualified health practitioners with any questions you may have regarding a medical condition and before undertaking any diet, supplement, fitness, or other health program.