Brossez et lavez les carottes et le citron jaune. Râpez les carottes et coupez en lamelles fines le citron. Coupez chaque tranche d'agrume obtenue en 4 quartiers.
Lavez les grains de raisin et coupez-les en deux.
Dans un récipient, mélangez tous les ingrédients préparés ensemble. Incorporez les noix de cajou et les feuilles de persil finement ciselées.
Dans un bol, versez l'huile Adulte Quintesens, la moutarde et le vinaigre de cidre. Salez et poivrez. Mélangez et assaisonnez la salade de cette sauce.
Mélangez et réfrigérez pendant au moins 30 minutes avant de servir la salade saupoudrée de spiruline.
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