Roasted Carrots with Dill and Greek Yogurt
I am pretty sure we ate more than a pound of carrots when I made these.
So, Dave came home from a business trip Saturday and we decided to have a salad made with what we had in the fridge (Though, we still did walk to New Seasons to get a loaf of bread). So, I took stock of what we had in the house – which really is a lot right now. Plenty of spinach. A few various veggies, tomatoes and an avocado. Plenty of herbs in the backyard. Leftover bulgur. I first thought about leaning Mexican, but then remembered that I had a can of coconut milk in the cupboard. That sealed the deal – we were going with Asian (ish).
Here’s what I came up with. It’s got a dressing that contains coconut milk, soy sauce, and a few other fun things, but most importantly: lime and basil. Oh, also, it is vegan. We aren’t vegans or vegetarians, but as I have mentioned before, we don’t eat a huge amount of meat, and this one just ended up this way.
For the salad, for two:
And for the dressing (this makes enough for four, but it is also an excellent dipping sauce for bread)
If you prefer to dress the salads en mass, combine all salad ingredients in a large bowl If not, plate individually, layering each ingredient. Personally I think dressing en masse would make this one a little overwhelming.
Combine all of the dressing ingredients in a liquid measurement cup and use a whisk to combine. Taste test to see if the salt content is good – you can add either more salt or more coconut work to combine. Season liberally with cracked pepper and a little bit of salt.
I served this salad with fresh bread and a little pot of olive oil, lemon olive oil (just a Tbsp. or so), more basil and lots of cracked pepper.