← All recipes

🍽️ Marinated Carrots with Avocado and Cashew Dip

1639 kcal · 30 min · 4 servings

Marinated Carrots with Avocado and Cashew Dip Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Place the cashew nuts in the refrigerator overnight to soak.
  2. 2. Wash the lemon thoroughly and grate about one teaspoon of zest.
  3. 3. Squeeze the lemon to extract the juice.
  4. 4. Drain the cashew nuts and place them in a blender.
  5. 5. Add one tablespoon of lemon juice, the lemon zest, Raz el Hanout, and soy yogurt.
  6. 6. Blend the ingredients until smooth and creamy.
  7. 7. Season the dip cream with salt and agave syrup to taste.
  8. 8. Peel the avocado and remove the pit.
  9. 9. Place the avocado in the blender and add some lemon juice and salt.
  10. 10. Blend the avocado until creamy and adjust the seasoning.
  11. 11. Peel the carrots.
  12. 12. Cut the carrots lengthwise into halves or quarters, depending on their thickness.
  13. 13. Cook the carrots in plenty of boiling salted water for four minutes.
  14. 14. Drain the carrots.
  15. 15. Marinate the carrots immediately with vinegar, cayenne pepper, and four tablespoons of olive oil.
  16. 16. Season the marinated carrots with salt and agave syrup.
  17. 17. Let the carrots marinate for about thirty minutes.
  18. 18. Spread the avocado cream as a dip on a plate.
  19. 19. Place the marinated carrots on top of the avocado cream.
  20. 20. Garnish the dish with pomegranate seeds, arugula, and the cashew dip.

Nutrition per serving