Carrot Salad

Ever wondered why Carrot is good for your eyes? It is because of the beta-carotene present in them. In addition to giving the carrot its name and orange color, it also converts to vitamin A in the body which helps improve vision. The Vitamin A forms a purple pigment called rhodopsin the eye needs to see in dim light. Rhodopsin production is spurred by vitamin A, raising the effectiveness of the light-sensitive area of the retina. Not getting enough vitamin A can actually lead to night blindness. The beta-carotene in carrots is an anti-oxident combating the free radicals that contribute to conditions like cancer, heart disease, and macular degeneration.

Even though carrots are so good, being a root vegetable and sweet in taste, be mindful of it if you are on a diabetic diet. For this salad, i added Nu Salt which is a salt substitute for sodium, so if you are on a low sodium diet this will be a perfect salad where the kind of awful taste of nu salt is offset with the sweet carrot and the lemon juice.

Preparation Time – 10 Minutes

Cooking Time – 2 Minutes

Serves – 4

Ingredients

Carrots – 4

Onion – 1

Bell Pepper – 1/2

Nu Salt – 1 Tsp or to taste

Lemon Juice – 1 Tsp or to taste

Black Pepper – 1 Tsp

Tempering

Oil – 1 Tsp

Mustard seeds – 1/2 Tsp

Asafoetida powder – pinch

Method

1) Wash, peel and grate the carrots, chop the onion and bell pepper into fine pieces.

2) Add nu salt, lemon juice, black pepper to the vegetable mix.

3) Heat a pan, add a tsp of oil and once it is hot add the mustard seeds.

4) Once the mustard seeds stop spluttering, add the asafoetida powder and switch off the stove.

5) Transfer this to the vegetable mix, stir to combine and enjoy.

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