Mexican Cucumber and Carrot Salad recipe

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Ingredients

1 cucumber, sliced
1 (8 ounce) package baby carrots
1 lime, juiced
1 teaspoon chili powder
¼ teaspoon salt
1 pinch cayenne pepper, or more to taste

Nutrition Info

34.4 calories
carbohydrate: 8.6 g
cholesterol: : -
fat: 0.3 g
fiber: 2.6 g
protein: 0.9 g
saturatedFat: 0.1 g
servingSize: -
sodium: 197.1 mg
sugar: 3.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine the cucumber, baby carrots, lime juice, chili powder, salt, and cayenne pepper in a bowl, toss to combine evenly.

Recipe Yield

4 servings

Recipe Note

Great as an afternoon snack, especially during the summertime! May be refrigerated overnight.

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