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Healthy Food



With the final hints of winter quickly turning into spring, this is our last chance to take full advantage of the seasonal bounties Pakistan is blessed with. This Carrot, Citrus and Toasted Walnut Salad with a Citrus Vinaigrette is the perfect way to say goodbye to the cool breeze until next winter.

All the ingredients are locally available and it’s relatively easy to toss together. If you love a mix of savory and sweet to tantalize your taste buds, then do try out this recipe!

Ingredients for Salad

Carrots                                                6

Walnuts (coarsely chopped)              ½ cup

Blood Oranges (segmented)               2

Extra Virgin Olive Oil                           2 tbsp

Lemon Juice                                        1 lemon

Salt                                                      to taste

Pepper                                                 to taste

Fresh Coriander Leaves                     2 tbsp

Fresh Mint Leaves                              1 tbsp

Ingredients for Citrus Dressing

Juice of Blood Orange                        1 orange

Extra Virgin Olive Oil                           1 tbsp

Dijon Mustard                                      1 tsp

Apple Cider Vinegar                            1 ½ tbsp

Salt                                                      to taste

Pepper                                                 to taste

Method for Salad

STEP 1: Preheat your oven to 175°C and set oven rack onto the middle. Place walnuts on a baking tray and toast for 7 to 10 minutes, or until fragrant. Remove the baking tray and set the walnuts aside to cool.

STEP 2: Once the walnuts cool down to room temperature, mix all the salad ingredients together in a pretty serving bowl.

Method for Salad Dressing

Whisk all the ingredients of the salad dressing in a small bowl until everything is blended well, pour over salad and serve.

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