Carrot salad

I think tonight's version could have done with more spring onion!

This salad doesn't look particularly exciting, but is very easy and popular at our place. I first made it to use up bits of vegies I had in the bottom of the fridge. It can be made moderate salicylate and low amine by using the citric acid and canola oil options.

My philosophy of salads, particularly for those with limited dietary options, is to keep them simple so that you're not using the same ingredients, and hence the same flavours, in all the foods on your plate.

Ingredients (quantities are flexible, and can be adjusted to taste):

1-2 spring onions, chopped finely
Juice of half a lemon or lime, or 1/4 tsp citric acid dissolved in around 2 tblsp water
4 carrots, grated
Splash mild extra virgin olive oil or canola oil
Sprinkle of salt

Method:

1. Mix together spring onion and juice or citric acid/water.
2. Add carrots, sprinkle with oil and salt, mix together and enjoy!