Brazil Nut Free Carrot and Currant Salad with Ginger-Citrus Dressing
Bright, earthy, and packed with texture, this carrot and currant salad is the kind of dish that looks effortless but tastes like you actually tried. The ginger-citrus dressing — built from fresh lemon juice, lemon zest, honey, and a touch of turmeric — brings a warm, zippy brightness that makes the sweet carrots and chewy currants sing together. Toasting the walnuts in a dry skillet before tossing them in is a small step that pays off big, adding a deep, nutty crunch that anchors the whole bowl. For anyone navigating tree nut concerns around brazil nuts specifically, this recipe keeps things clean and straightforward — walnuts are the only nut in play, and every ingredient is easy to source and verify. That short rest at the end is worth it too; the currants plump up just enough and the carrots soak in the dressing so every bite is evenly flavored. It works beautifully as a side dish alongside grilled proteins or grain bowls, and it holds up well if you want to make it a little ahead of time.
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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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