Raw Carrot, Cucumber & Tomato Salad

As promised our previous blogpost, here is the recipe for the salad that we served with our Turkey & Cumin Burgers. It is very quick to prepare...just some dicing to do. :) Amanda came up with the idea of a salad with our burgers and this salad is basically the tasty result of what we had in our fridge. I used Spanish paprika and Mexican oregano but if not available you can use normal sweet paprika and regular dried oregano. It is a completely vegan & vegetarian salad and can be served with anything,..as a side dish, as a quick lunch or even as a tasty and refreshing sandwich filler. Also, the small the diced vegetables the better in our opinion. For 2-3 servings you will need...

• 1 carrot, grated
• ½ cucumber, deseeded & diced
• 2 tomatoes, deseeded & diced
• 1 spring onion, finely chopped
• 1-2 small gherkins, finely chopped
• 1 celery stalk, diced
• ½ tsp Spanish sweet paprika (use sweet paprika if not available)
• Pinch dried tarragon
• ½ tsp dried dried chives
• Pinch Mexican oregano (use regular oregano if not available)
• Sea salt & freshly ground black pepper

How to...

1. In a medium sized bowl mix all the ingredients with a spoon. Transfer the salad into a fine sieve and let it rest on top of the bowl for a couple of minutes. This will get the excess moisture out of the salad. 
2. After a couple of minutes, discard the drained liquid and serve.

Enjoy!!

R&A