Arugula and Roasted Carrots with Creamy Cilantro Lemon Dressing
Add grilled chicken or marinated tempeh to this side salad to make it into an entree!
Servings: 4
Calories: 374kcal
Ingredients
- 1 medium zucchinis (about 1 lb)
- 6 medium carrots (about 1 lb), ¼ inch slices on the diagonal
- 2 tablespoons olive oil
- ½ teaspoon salt
- Freshly ground pepper
- ½ cup sunflower seeds
- 5 ounces arugula
- Hemp hearts, for garnish
Dressing:
- ½ medium bunch cilantro with stems
- ½ cup olive oil
- ¼ cup plus 1 Tbs lemon juice
- ¼ cup hemp hearts
- ¼ cup water
- 1 medium clove garlic
- 1 teaspoon honey
- 1 teaspoon salt
Instructions
- Preheat oven to 425°F. Place carrots on a large rimmed baking sheet; toss with olive oil, salt and pepper. Roast for 20 minutes, until edges begin to crisp.
- Add all dressing ingredients to a blender. Blend on high until smooth, creamy, and bright green in color. Season to taste.
- Heat a small saucepan over medium heat. Add sunflower seeds and toast for about 3 minutes, stirring frequently until lightly browned.
- Serve roasted carrots over a bed of arugula and drizzle with cilantro dressing. Garnish with sunflower seeds and hemp hearts.
- Double the dressing, and enjoy drizzled over fish tacos or your favorite vegetable wrap.
Nutrition
Calories: 374kcal | Carbohydrates: 11g | Protein: 2g | Fat: 5g | Sodium: 717mg | Fiber: 4g | Sugar: 3g