Raw Carrot Salad with Walnuts, Raisins and Poached Egg

poached egg salad, raw carrot salad, paleo carrot saladCarrots are a constant in my life. I may have carotenosis — seriously. Juiced, roasted, raw; for snack, breakfast or side, you name it, I’ll eat it. And this recipe is only contributing to my intake.

This salad is super yummy. The raisins, nuts and egg add the perfect amount of sweetness and richness, and make this so much more than just a bowl of shredded raw carrots and greens.

I always eat this salad on its own, but if you need more protein than the egg provides, this would be delicious with a grilled chicken breast topper, as well. Enjoy!

Raw Carrot Salad with Walnuts, Raisins and Poached Egg

  • 8 to 10 medium to small carrots
  • 1 cup seedless raisins
  • 1 cup walnuts
  • 3 TB olive oil
  • 2 TB white wine vinegar
  • 1 TB pure maple syrup
  • 1 poached egg
  • 2 TB fresh parsley, chopped
  • Salt and fresh black pepper, to taste
  • 1 TB scallions, chopped
  • 1 cup arugula

– Using a food processor fitted with a grater attachment, shred carrots very thin.

– Combine white wine vinegar, parsley, maple syrup, salt and pepper, and olive oil.

– Combine shredded carrots and dressing and set aside in the fridge for up to 2 hours.

– Add walnuts, raisins and arugula; toss to coat. Set aside.

Poach egg in boiling water. Remove from water, sprinkle with salt, pepper and red chili (optional).

– Add egg to salad and serve immediately. Enjoy!

Leave a Reply

Next Article'Happy Summer' Spice Rub for Burgers