If we make salads for diabetics with fresh vegetables we always taste them cold but there are other variants whose food goes through a little cooking and we call warm salads that must be presented in small portions to savor them at natural temperature.
Ingredients:
750 grams of carrots
3 dientes de ajo chopped
4 tablespoons olive oil
1 tablespoon of lemon juice
cumin, a pinch
fresh chopped parsley, for sprinkling
green and black olives to decorate, to taste
ground pepper, to taste
Salt to taste
Preparation:
With a vegetable peeler, peel the carrots, cut them into pieces and cook them in a pot with water and a pinch of salt. Take them out of cooking when they are not yet overcooked. Drain them from the water and then put them to cool.
At the same time, make a vinaigrette sauce by mixing the minced garlic, olive oil, lemon juice, spices and season with salt and pepper. Arrange the carrots in individual small plates or containers and drizzle with the vinaigrette sauce. Sprinkle each bowl with a little chopped parsley and garnish with some green and black olives. You should serve this variety of salad at natural temperature.