Almond Free Carrot and Currant Salad with Ginger-Citrus Dressing
Bright, earthy, and alive with citrus, this carrot salad is the kind of dish that makes you rethink what a simple side can do. Freshly grated carrots soak up a punchy ginger-lemon dressing spiked with turmeric, while dried currants add little bursts of sweetness throughout. Toasted walnuts bring the crunch and a nutty depth that ties everything together — and since this recipe calls for walnuts specifically, it's a great pick for anyone navigating tree nut restrictions that center on almonds. No almond flour, almond extract, or almond-based oils sneak into the mix, so you can dress and toss with total confidence. A short rest before serving is the secret move here — it lets the currants plump and the carrots drink in all that bright, spiced dressing. Fresh parsley finishes it off with a clean, herby note that keeps the whole bowl feeling light. Whether you're serving it alongside grilled chicken or packing it for lunch, this salad is the kind of recipe you'll come back to again and again.
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Learn more →Ingredients
4 servings
For the salad
- 1 lb carrots, peeled and coarsely grated
- ⅓ cup dried currants
- ½ cup raw walnuts, roughly chopped
- 3 tbsp fresh flat-leaf parsley, roughly chopped
For the dressing
- 3 tbsp extra-virgin olive oil
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 tsp lemon zest
- 1 tsp fresh ginger, finely grated
- 1 tsp honey
- ¼ tsp ground turmeric
- ¼ tsp salt
- ⅛ tsp black pepper
Instructions
- 1
Heat a small dry skillet over medium heat. Add the walnuts and toast, stirring frequently, for 3–4 minutes until fragrant and lightly golden at the edges. Transfer immediately to a plate to cool.
- 2
In a small bowl or jar, whisk together the olive oil, lemon juice, lemon zest, ginger, honey, turmeric, salt, and black pepper until fully combined.
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