January 2018
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 carrots, shredded
- 1 and 1/2 tablespoons fresh dill, chopped
- 1 tablespoon scallions, chopped
Preparation
1. Whisk lemon juice, oil, garlic, salt and pepper to taste in a medium bowl.
2. Add carrots, dill and scallions.
3. Toss to coat.
You can cover and refrigerate for up to two days.
Nutritional Information
- Makes 2 servings
- Calories: 90
- Carbs: 6 g
- Fat: 7 g
- Protein: 1 g
- Sodium: 180 mg
- Sugar: 3 g
Adapted from: http://www.eatingwell.com/recipe/249547/lemony-carrot-salad/