Instead of a PB&J, try a CB&C: smooth cashew butter, bacon, and a bright, crisp-tender carrot salad on top. The perfect savory treat topped with crunchy veggies and crispy bacon. If you have a nut allergy, substitute seed butter or hummus. Make your own cashew butter, or buy it at your local grocery store.
1 large carrot
1 tablespoon chopped fresh flat-leaf parsley
1/2 teaspoon extra-virgin olive oil
1/2 teaspoon apple cider vinegar
1 1/2 tablespoons cashew butter
1 (1-oz.) slice whole-grain bread, toasted
1 center-cut bacon slice, cooked and crumbled
Dash of kosher salt
Dash of freshly ground black pepper
Est. added sugars 2g
How to Make It
Shave carrot with a vegetable peeler to yield 1/3 cup ribbons; reserve remaining carrot for another use. Combine carrot ribbons, parsley, oil, and vinegar in a bowl; toss. Let stand 5 minutes. Spread cashew butter evenly over toast; top with bacon and carrot mixture. Sprinkle with salt and pepper.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.