{"id":31229,"date":"2013-07-03T06:00:30","date_gmt":"2013-07-03T10:00:30","guid":{"rendered":"https:\/\/www.healthygreenkitchen.com\/?p=31229"},"modified":"2021-09-24T17:04:12","modified_gmt":"2021-09-24T21:04:12","slug":"ginas-coconut-roasted-carrot-salad","status":"publish","type":"post","link":"https:\/\/www.healthygreenkitchen.com\/ginas-coconut-roasted-carrot-salad\/","title":{"rendered":"Gina’s Coconut Roasted Carrot Salad"},"content":{"rendered":"

Over the past few months, I’ve been able to have lunch a few times with my new buddy Gina of the fabulous blog Running to the Kitchen<\/a>. I am very lucky Gina lives near me, and that she generously offered to guest post for me while I am away. Please welcome her and this gorgeous Coconut Roasted Carrot Salad<\/strong> to Healthy Green Kitchen!<\/em><\/p>\n

\"Gina's<\/p>\n

This is a post I\u2019m writing for Winnie with clenched teeth and a bit of a sneer on my face. Jealous doesn\u2019t even do justice for how I feel about her little rendezvous in Peru right now. After reading the book \u201cThree Weeks with My Brother\u201d by Nicholas Sparks (the only one in his collection worth actually reading) where he and, well, his brother (shocker) travel around the world including Peru, I\u2019ve had this fierce desire to hike every square inch of Machu Picchu. I tried to finagle my way into her suitcase with the bribe of my (almost 10 yr. old) Spanish degree but somehow it didn\u2019t work. My verb conjugation isn\u2019t what it used to be. So I\u2019ll just curse her under my breath, live vicariously through her until my time comes and talk about carrot salad with you guys instead. Deal?<\/p>\n

\"Roasted<\/p>\n

This is actually a salad I made exactly 2.5 weeks into my blog \u201ccareer\u201d (it\u2019s totally not my career, but what else do you call it?). It\u2019s a delicious recipe hiding behind some hideous pre-DSLR, pre-I sorta know what I\u2019m doing with my camera pictures. Don\u2019t believe me? Go see for yourself<\/a>. Woah, right? I know\u2026<\/p>\n

So I felt bad for it and decided to give it a second chance. I mean who the heck is going to pin something that looks like that? And to be un-pinworthy these days is probably the highest offense in the world of food photos. Poor thing.<\/p>\n

There\u2019s a bunch of stuff going on in this salad\u2026the sweetness from the roasted carrots, the crunch of the coconut flakes and the brightness of the mint to name a few. In the original recipe there\u2019s feta too but I live with a man who takes his Greek heritage quite seriously and polishes off a BJ\u2019s sized container of feta in about 2 days flat. So it\u2019s scarce commodity around here and didn\u2019t make it into this rendition. Regardless, this salad makes my mouth happy. <\/p>\n

And now my eyes can be too, not having to look at underexposed close-ups of mush. Hope you guys enjoy!<\/p>\n

[cft format=0] <\/p>\n

\"Coconut<\/p>\n

Bio: Gina Matsoukas is the author of the blog, Running to the Kitchen. She focuses on making healthy, whole food fun & approachable through her recipes and photography. You’ll find good food, a bit of fitness and a lot of sarcasm from her.<\/p>\n

Blog: Running to the Kitchen
\nFacebook: https:\/\/www.facebook.com\/runningtothekitchen
\nTwitter: https:\/\/twitter.com\/runtothekitchen
\nPinterest: http:\/\/pinterest.com\/runtothekitchen\/
\nInstagram: http:\/\/instagram.com\/runtothekitchen<\/p>\n

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Recipe for Coconut Roasted Carrot Salad<\/h2>\n
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Servings: <\/span>0<\/span><\/div>\n\n\n\n