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Mediterranean Citrus & Carrot Salad

by Ivy Stark

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Vegan With Honey

Peanut Free

Delight in Chef Ivy's Mediterranean citrus and carrot salad featuring vibrant flavors like castelvetrano olives, fresh herbs, and rose water. The carrots, red onions, fennel, olives, and radishes get seasoned to perfection and marinate for a few hours. Then the marinated mix is adorned with a garnish of lettuce, orange supremes, mint leaves, and cilantro. Mounded in the center of the plate and drizzled with rose water, this dish is finished with sliced almonds and citrus dressing for a refreshing burst of texture and acidity.

Nutritional facts

Protein

3g

Carbs

17g

Calories

200kcal

Fat

14g

Ingredients

Fennel, Mandarin Orange, Carrots, Little Gem Lettuce, Little Gem Lettuce, Castelvetrano Olives, Radish, Red Onion, Lemon Juice, Extra Virgin Olive Oil, Almonds, Honey, Orange Zest, Mint, Cilantro, Rose Water, Coriander, Kosher Salt

Contains almonds.

Reviews

4.3

1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Based on 410 reviews

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1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

I get this almost every week. I like it that much.

Deanna · 08/30/25

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About Ivy Stark

As Executive Chef at Dos Caminos, Ivy Stark brings extensive culinary experience from her time at top restaurants across the U.S., including renowned establishments like The Sign of the Dove and Cena. Her culinary journey began in childhood in Colorado, influenced by her father's career managing luxury hotels. After studying history at UCLA, Stark attended Peter Kump's culinary school (now the Institute for Culinary Education), leading to her initial role at Mary Sue Milliken and Susan Feniger's acclaimed Border Grill.
Returning to New York, Stark honed her skills under chefs Gary Robins and Andy D'Amico, later becoming Executive Sous Chef at Cena alongside celebrated chef Normand Laprise. She further distinguished herself by opening Ciudad in Los Angeles as chef de cuisine, and later served as beverage director and sommelier at Brasserie 8 ½. Stark continued her ascent in culinary leadership roles at Zocalo, Rosa Mexicano, and Amalia, eventually returning to Dos Caminos as Executive Chef. Currently, she explores plant-based, health-focused Mexican cuisine at Ivy Stark MEXology and BKLYNwild at Time Out Market in New York City.

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