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Carrot Salad (or Dip)

One of our Tuesday volunteers, Dana, has found some really interesting ways to use our abundance of carrots. This is one of the recipes she found and tweaked to fit our CSA produce. Serve this dish as a salad, or puree it to serve as a dip. Use half parsnips in this dish, if you like.


  • 5-6 large carrots
  • 1/4 cup fresh grapefruit juice
  • 2 garlic clove, minced
  • 2 teaspoons cumin
  • Cayenne pepper, to taste
  • Salt, to taste
  • 1/4 cup olive oil
  • Large handful of parsley, chopped


Slice carrots into coins and cook in simmering water for about 3-5 minutes, until tender. Drain. Whisk together citrus juice with garlic, a pinch of salt and spices. While whisking, slowly drizzle in olive oil, to emulsify. Add parsley and pour over carrots, stirring well to coat. Taste and add more salt if desired. Serve garnished with parsley sprig.

Submitted by Sara Jones, Tucson CSA