Stock Up on Proteins with Carrot Salad
by Marc Matsumoto on Jan 10, 2012
Get plenty of protein, potassium, and fiber from this carrot, tuna, and avocado salad recipe. Combine with chili or as a sandwich.
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Its the New Year and many of us are well into making amends for the dietary sins we committed over the holidays. Unfortunately produce isnt exactly at the height of freshness in January, and the cold weather demands something a little more filling than a leafy salad.
Even if it were the middle of summer, I often find myself hungry and snacking less than an hour after finishing a bowl of greens. This nutrient and protein packed salad is not only filling, its also delicious.
Salting the carrots and onions draws out excess moisture changing the texture of the carrots from crispy to crunchy, and the onions become much milder. The tuna contributes protein to the mix as well as DHA, an omega-3 fatty acid that is an essential part of the human brain and retina. Aside from containing a ton of vitamins, potassium and fiber, the fat in avocado acts as a nutrient booster, helping your body absorb the beta-carotene in the carrots.
I love dressing this salad with sesame oil, black pepper and salt, but its also great with a chili and lime vinaigrette or really just about any kind of dressing you have on hand. When you get bored of having it as a salad, try stuffing it inside a croissant or between two slices of toasted bread to make a carrot sandwich.
Marc Matsumoto is a culinary consultant and recipe repairman who shares his passion for good food through his website norecipes.com. For Marc, food is a life long journey of exploration, discovery and experimentation and he shares his escapades through his blog in the hopes that he inspires others to find their own culinary adventures. Marcs been featured in the New York Times, Wall Street Journal, and USA Today, and has made multiple appearances on NPR and the Food Network.