Lemony Carrot Salad

4.2 (29)
Lemony Carrot Salad

Tangy lemon and fresh dill make a bright dressing for shredded carrots.

Yield: 2 servings
Active Time: 10
Total Time: 10

Ingredients

  • 1 tablespoon lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1/2 small clove garlic, minced
  • 1/8 teaspoon salt
  • Freshly ground pepper, to taste
  • 1 cup shredded carrots
  • 1 1/2 tablespoons chopped fresh dill
  • 1 tablespoon chopped scallion

Preparation

Whisk lemon juice, oil, garlic, salt and pepper to taste in a medium bowl. Add carrots, dill and scallion; toss to coat.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 2 days

Nutrition

Nutrition Per Serving

calories 90
fat 7 g (1 g sat, 5 g mono)
cholesterol 0 mg
carbohydrates 6 g
protein 1 g
fiber 2 g
sodium 184 mg
potassium 198 mg

Nutrition Bonus Vitamin A (186% daily value).

Carbohydrate Serving 1/2

Exchanges 1 vegetable, 1 1/2 fat

From EatingWell Fall 2004, The EatingWell Diet (2007), EatingWell Serves Two, The EatingWell Diabetes Cookbook (2005)