Put this one in the tastier-than-it-looks category. We have an overabundance of carrots, thanks to the CSA, and an ample supply of yogurt, thanks to the trusty yogurt machine. Thus, carrot yogurt salad.
Carrot Yogurt Salad
5 or 6 large carrots, or as many as you feel like using
a cup of yogurt, more or less
2 or 3 T olive oil, depending on how you like it
1 clove garlic
cilantro or parsley, for color (it helps—that’s what’s missing in the photograph)
Crush the garlic, or, better yet, mash it in a mortar and pestle with some salt. Stir the garlic, salt, lemon juice, and olive oil into the yogurt. (If your yogurt’s particularly runny, you might want to drain it first). Meanwhile, shred the carrots, either by hand or in a food processor, depending on how you feel about washing dishes. Then mix it all up. Add the herbs. Let it sit for at least 15 minutes before adjusting for salt, lemon juice, etc.
Voila! An orange treat.
(Note that I’ve tagged this as gluten free, but that’s only because it’s my own yogurt and I know where it’s been. If you’re using commercial yogurt, double-check the label.)