Fruits and vegetables are available throughout the year, but something about spring makes produce seem fresher. We don’t know what it is. Perhaps the different heirloom varieties, warmer weather, or fragrant flowers make all the difference. What we are trying to say is that spring is a time to embrace lots of fruits and vegetables. Plus, the warmer weather makes it easier to enjoy raw meals in the evening, when it would otherwise be very cold.
This recipe highlights semisweet carrot noodles tossed in an aromatic, creamy dill sauce. With each twirl of the carrot noodles around your fork, you smell the dill and start to salivate. It’s almost like your taste buds know that they are in for an incredibly flavorful experience. Each bite keeps you coming back for more because you don’t want to stop enjoying the wonderful flavor combinations. That’s exactly what how every meal experience should be!
The hardest part of this recipe is spiralizing the carrots. It can be quite therapeutic if you’re in the right headspace. If you don’t have the time to spiralize carrots, some grocery stores sell carrots in noodle form already.
- Prep Time:15m
- Total Time:15m
- 9 large carrots
- 1/4 c tahini
- 1 tbsp. fresh dill, chopped
- 2 tbsp. freshly squeezed lemon juice
- 4 tbsp. filtered water
- 1 tsp. garlic powder
- 1 tsp. sea salt
- 1 tsp. lemon zest
- Once all of the carrots are spiralized, place the carrot noodles in a large bowl and set aside.
- In a small bowl, whisk the tahini dill, lemon juice, water, garlic powder, sea salt, and lemon zest.
- If the sauce is too thick, you can add a little more water. You should be able to easily drizzle the sauce. It should not be too thick.
- Pour about half of the sauce over the carrot noodles and toss to coat them. If you want the noodles more saucy, drizzle more sauce over and toss to coat.
- Serve in separate bowls and enjoy.