Prepare the ingredients:
Peel the carrots and then use the JULIETTO slicer to cut them into fine julienne strips. Halve one orange (set one slice aside) and squeeze out the remaining fruit.
Prepare the dressing:
In a bowl, mix the freshly squeezed orange juice with 1 tsp sunflower oil, 1 tsp lemon juice, and 2 tsp agave syrup (or honey). Season with salt and pepper until a well-balanced sweet and tangy dressing is achieved.
Marinate the salad:
Add the carrot strips to the bowl and mix everything well so that the carrots are evenly coated with the dressing. Then let the salad rest in the refrigerator for about 1 hour to absorb the flavors.
Serve:
Arrange the salad on plates and garnish with orange pieces (from the reserved orange slice) and a bit of grated walnut.
Preparation time: approx. 15 minutes + 1 hour resting time