Saving at home – Carrot, provolone and almond salad

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

Hi everyone!

I don’t know about you, but I often buy carrots for a particular recipe and then they stay in the refrigerator until they get an uninviting color.

With this tasty and original recipe, carrots will no longer have time to age!!!

Let’s start:

CARROT, PROVOLONE AND ALMOND SALAD

Ingredients for 4 people: 8 large carrots – 150 g provolone cheese – 80 g almonds in flakes – 2 teaspoons cumin – 1/2 cup extra virgin olive oil – fresh parsley chopped up – salt

Preparation:

Wash and peel the carrots. Slice them in half a centimeter thick slices and put them to boil in a pot with lightly salted water.

Boil the carrots for about 10 minutes and, once softened, drain.

Let them cool and then serve in a salad bowl, adding oil, cumin and chopped parsley.

Add the diced provolone cheese, the almonds in flakes and season with salt.

Serve your carrot salad cold.

Enjoy your meal!

original recipe:

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