A Side Dish for Memorial Day

Written by amyr

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May 21, 2014

Carrot Confetti Salad

Amy is celebrating all that May has to offer this week, including a delicious new carrot salad. Eat well!

— Denise

May brings Memorial Day, the beginning of the summer cookout season. Did you know that May is also Celiac Awareness Month?

To celebrate, my family and I had dinner at Burton’s Grill. When you have family members with allergies or food sensitivities, eating out can be both challenging and intimidating. With Burton’s, I love that we never feel like we are being difficult when we speak up. From the moment we ask for a table, I know that they understand. The hostess asks if we would like a gluten sensitive or vegetarian menu before heading to our table, the wait staff ask if we have any allergies or concerns before taking our drink order, the manager delivers our food and verifies that it is what we ordered.

Why is Burton’s so careful? Because they are just like us: the CEO has celiac and the vice president of operations is allergic to shrimp. Staff are trained in allergy awareness from their first day. Special requests aren’t a problem, they are encouraged. And in honor of Celiac Awareness Month, they have a special set of dishes to enhance your dining experience. So head to Burton’s Grill knowing they will do right by you – and tell them The Energized Body sent you!

To celebrate Memorial Day this weekend, I’ll be making my Carrot Confetti Salad. A great dish for any cookout or potluck, it has crunch and flavor to stand up to whatever you’re grilling. Like all the best sides, it can be made well in advance. Plus, it’s gluten- and dairy-free.

Enjoy!

— Amy

Carrot Confetti Salad

Ingredients

6 medium carrots, peeled and grated (4 cups)
6-8 medium radishes, washed, trimmed and grated (1½ cups)
¾ cup slivered almonds
¼ cup grapeseed oil
3 Tbs fresh lemon juice
3 Tbs fresh orange juice
1 Tbs shallot, minced
½ tsp sea salt
¼ cup fresh parsley, chopped fine

Directions

Combine carrots, radishes and almonds in medium bowl and mix thoroughly.

Combine oil, juices, shallot and salt in jar or small bowl and whisk until combined. Add half of the dressing to the salad and mix. Taste for seasoning, add more dressing as needed. Refrigerate salad until needed. Mix in parsley before serving.

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