The combination of carrot and orange is well known when it comes to health. Vegetable juice with fruit, for example, is delicious and nourishing to the skin and body. How about a salad with the same ingredients?
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Versatile and nutritious, carrots have a thousand and one uses.
Excellent source of beta-carotene and potassium, each cup of sliced raw carrots contains only 52 calories.
The same amount has 3.6 grams of fiber, or 14% of your daily requirement.
This valuable fiber supply improves intestinal transit and helps you lose weight.
They also prevent diabetes, control cholesterol levels and provide satiety, which leads us to eat less between meals.
So increasing your presence on the plate is a great idea.
Even more in the form of salad, and so well accompanied by orange.
Sometimes overlooked for its caloric reputation, the fruit can gain prominence outside the glass.
This way you can enjoy a newfound benefit of this citrus, which is being considered a natural energizer.
As we saw in a previous article here on my site, scientists credit the effect to flavonoids, chemical compounds found in orange.
Apparently they increase blood circulation in the brain, which facilitates the passage of information between neurons.
To enjoy this incredible combination on the plate, enjoy the following recipe.
It yields five portions, with 53.7 Kcal each.
3 cups of carrots in slices or strips
1 cup diced seedless tomato
2 tablespoons chopped onion
Fresh basil leaves to taste
Salt and apple cider vinegar to taste
Orange buds to decorate
Cut the orange peel into thin strips.
Boil these strips for 20 minutes.
Strain and set aside.
Squeeze the orange juice and set aside.
Cook the carrots and wait for it to cool.
In a bowl add the orange peel, the tomato, the onion.
Add the basil and season with salt and vinegar.
Finally, add the reserved orange juice and mix well.
Garnish with orange slices and serve then.