This easy summer salad is often my go-to recipe when I’m asked to give cooking demonstrations at farmers’ markets and other outside events. Carrot & Toasted Pine Nut Salad whips together with ease on a hot summer day. The olive oil and fresh lemon juice dressing with fresh mint and dill added from the garden is classic Armenian. The dressing adds a bright freshness to the sweet carrots and warm nut flavor of toasted pine nuts. Serve this salad at your Memorial Day bbq. Your family and friends will rave and you won’t need to spend a ton of time in the kitchen.
1 pound (6–7) carrots, shredded (about 3 cups)
1 cup Toasted Pine Nuts (page 43)
¼ cup extra-virgin olive oil
Juice of 1 lemon
½ teaspoon salt
2 teaspoons chopped fresh mint, or ½ teaspoon dried mint
1 teaspoon snipped fresh dill, or ¼ teaspoon dried dill