French · Lunch
Shredded Carrot Salad (GLP-1)
Shredded carrot and cottage cheese salad in a French-style mustard vinaigrette, finished with lentils, walnuts and fresh herbs for a protein-forward, fibre-rich plate. Crisp, tangy and lightly nutty, it is built as an easy-to-digest, smaller GLP-1-friendly portion with no added sugar or refined carbs.
$4
15 minsPrep
0 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
399Calories
36.4gProtein
13.9gFat
37.8gCarbs
9.1gSugar
9.3gFiber
881mgSodium
29mgChol
4.9gSat Fat
950mgPotassium
190mgCalcium
3.8mgIron
0.9mcgVitamin B12
18mgVitamin C
vegetarian
gluten-free
protein-rich
low-calorie
low-cholesterol
high-fiber
glp-1
Instructions
1
Prep
Shred the carrots on a box grater, then rinse or drain the lentils until no liquid remains.
2
Whisk
In a small bowl, whisk together Dijon mustard, red wine vinegar, olive oil, lemon juice, salt and pepper until smooth.
3
Chill
Cover and rest in the refrigerator for 10 minutes.
4
Build
Spoon cottage cheese onto a plate, then mound the dressed carrot and lentil mixture beside or atop it.
5
Plate
Scatter the walnuts and parsley over the top and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g full-fat cottage cheese
- 44 medium carrots (about 160g)
- 1 cup180g, cooked from dried or rinsed from a can lentils
- 2 tbsp2 tbsp Dijon mustard
- 2 tbsp2 tbsp red wine vinegar
- 2 tsp2 tsp olive oil
- 2 tbsp2 tbsp walnuts (about 10g)
- 2 tbsp2 tbsp fresh parsley
- 11 lemon, juiced
- a pinch of salt
- a pinch of black pepper
