Grilled Carrot and Pea Shoot Salad

Servings: 4-6 servings

Ingredients

1 lb carrots, peeled, halved and chopped into 1-2” pieces
3 cups fresh pea shoots
1 clove garlic, minced
1 tbsp grated fresh ginger
Juice of 1 lime (1/2 for marinade, 1/2 for dressing)
2 tbsp light brown sugar
Dash of salt and pepper
2 tbsp extra-virgin olive oil (1 tbsp for marinade, 1 tbsp for dressing)

Directions

1. Combine the carrot pieces with the garlic, ginger, juice of half the lime, brown sugar, 1 tablespoon of the olive oil and a dash of salt and pepper in a bowl and toss well (or combine in a plastic bag and shake). Let marinade for 30 minutes or up to overnight.

2. Heat a grill to a high flame. Place carrots on the rack split-side down. Cover grill and let cook for 3-5 minutes. Remove cover, and flip carefully once. Cook another 2-4 minutes or until the largest chunks have charred on both sides (removing smaller pieces that have charred first). Let cool a few minutes. (If you aren’t able to grill, you can oven roast the carrots at 400 degrees for 20-40 minutes.)

3. Meanwhile, toss the pea shoots with the remaining tablespoon of olive oil and juice of half the lime. Add a pinch of salt and pepper. Toss in the carrots and serve immediately.