Name: Zesty Apple Carrot Crunch Salad with Dreamy Citrus Dressing
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Cuisine: Modern American
Ingredients: 2 medium firm Granny Smith apples, cored and julienned; 4 large organic rainbow carrots, peeled and coarsely grated; 1½ cups thinly sliced red cabbage; ⅓ cup raw pepitas (pumpkin seeds); ¼ cup raw walnut halves; ¼ cup fresh dill fronds; ¼ cup fresh mint leaves, torn; Flaky sea salt, for finishing; Optional: edible viola flowers, extra lemon zest, micro-cress; ⅓ cup fresh blood orange juice; 2 tbsp fresh ruby red grapefruit juice; 1½ tsp Meyer lemon zest; 1 tbsp fresh Meyer lemon juice; 1 tsp stone-ground Dijon mustard; ¼ cup cold-pressed avocado oil; ½ tsp flaky sea salt; ¼ tsp freshly cracked white pepper; 1 tsp raw local honey or maple syrup; 1 small garlic clove, microplaned (optional)

Description

This Zesty Apple Carrot Crunch Salad is fresh, colorful, and bursting with crisp texture and bright citrus flavor. Sweet-tart Granny Smith apples, rainbow carrots, crunchy cabbage, and toasted nuts are tossed with a dreamy blood orange citrus dressing that makes every bite refreshing and vibrant.

Ingredients

2 medium firm Granny Smith apples, cored and julienned
4 large organic rainbow carrots, peeled and coarsely grated
1½ cups thinly sliced red cabbage
⅓ cup raw pepitas (pumpkin seeds)
¼ cup raw walnut halves
¼ cup fresh dill fronds
¼ cup fresh mint leaves, torn
Flaky sea salt, for finishing
Optional: edible viola flowers, extra lemon zest, micro-cress
⅓ cup fresh blood orange juice
2 tbsp fresh ruby red grapefruit juice
1½ tsp Meyer lemon zest
1 tbsp fresh Meyer lemon juice
1 tsp stone-ground Dijon mustard
¼ cup cold-pressed avocado oil
½ tsp flaky sea salt
¼ tsp freshly cracked white pepper
1 tsp raw local honey or maple syrup
1 small garlic clove, microplaned (optional)

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Instructions

Toast the pepitas and walnut halves in a dry skillet over medium heat for 2–3 minutes until fragrant. Let cool.
In a large bowl, combine the julienned apples, grated carrots, and sliced red cabbage.
In a small jar or bowl, whisk together blood orange juice, grapefruit juice, lemon zest, lemon juice, Dijon mustard, avocado oil, sea salt, white pepper, honey, and garlic until emulsified.
Pour the citrus dressing over the salad and toss gently to coat evenly.
Fold in the toasted pepitas, walnuts, dill, and torn mint leaves.
Finish with flaky sea salt and garnish with edible flowers, lemon zest, or micro-cress if desired.
Serve immediately for maximum crunch and freshness.

Notes

Use very cold apples and cabbage for the crispiest texture.
Maple syrup works perfectly as a vegan alternative to honey.
This salad pairs beautifully with grilled chicken, salmon, or light pasta dishes.

Prep Time: 20 minutes
Cook Time: 5 minutes
Category: Salad
Method: No-Cook
Cuisine: Modern American