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Farmers’ Market Salad with Apricot-Cumin Dressing

This Recipe for Farmers’ Market Salad with Apricot-Cumin Dressing is rich with healthy vegetables , using raw carrots.Its a nice summer Recipe
Prep Time 20 mins
Total Time 20 mins
Course Salad
Servings 4 people


For the salad:

  • 220 g /5 medium sized carrots, grated
  • 140 g /1 large kohlrabi, thinly sliced
  • 120 g /1 large turnip, thinly sliced
  • 200 g /1 large orange, sliced into half-moons
  • 15 g / half a bunch of parsley, finely chopped
  • 15 g / half a bunch of coriander, finely chopped
  • 60 g /1/2 cup pistachios, coarsely chopped, toasted and lightly salted

For the apricot-cumin dressing:

  • 65 g /6 dried un sulphured apricots, roughly chopped
  • 6 Tablespoons olive oil
  • 6 Tablespoons lemon juice
  • 3 Tablespoons water
  • 1 ¼ teaspoons cumin seeds, toasted and ground in a mortar and pestle
  • ¼ teaspoon sea salt
  • black pepper to taste


  • Combine all the ingredients for the salad in a large bowl.
  • Put the apricots in a small bowl. Pour 1 cup of boiling water over them, cover the bowl, and let stand for at least 10 minutes, or until the apricots are very soft.
  • In a blender, combine the drained apricots with all the other ingredients for the dressing. Blend until you get a very smooth mixture.
  • Pour the dressing over the salad (you might not need all of it, use just enough to coat the vegetables), mix with a wooden spoon or with your hands and serve immediately.
Keyword Farmers’ Market Salad with Apricot-Cumin Dressing Recipe