Zesty Lemon Carrot Salad recipe

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Ingredients

1 (8 ounce) package baby carrots
10 mushrooms
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon minced garlic
¼ cup lemon juice

Nutrition Info

51.4 calories
carbohydrate: 10.9 g
cholesterol: : -
fat: 0.6 g
fiber: 3.3 g
protein: 2.7 g
saturatedFat: 0.1 g
servingSize: -
sodium: 62.9 mg
sugar: 5.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine baby carrots, mushrooms, cumin, and coriander in a pot. Pour enough water into pot to just cover the mixture. Bring to a boil and cook until carrots are tender, 15 to 20 minutes. Drain mixture and transfer to a large bowl.

  2. Stir garlic and lemon juice together in a small bowl, drizzle over carrot mixture. Stir to evenly coat.

Recipe Yield

3 servings

Recipe Note

Spunky cooked vegetables with an intense lemon-garlic flavor.

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