Total Preparation Time: Less than 15 minutes
Ingredients: Vegetables
Actual Cooking Time: Less than 15 minutes
Number of Servings: 6
Origin: Mediterranean & Mid-Eastern
Special Features: Quick to Prepare (under 30 minutes)
Vegetarian
Meal Type: Snack
Salads & Dressings
Ingredients
6 Large carrots, peeled
1/4 cup Fresh lemon juice
1 cloves Garlic, finely chopped
2 teaspoons Ground cumin
1/2 teaspoon Cayenne pepper
1 teaspoon Salt, plus more for water
2 tbsp Cup olive oil
1/4 cup Finely chopped flat-leaf parsley
Preparation
Bring a large pot of salted water to a boil. Add the whole carrots (cut them in half if they don't fit in the pot) and cook until just cooked through, about 8 to 10 minutes. Drain and cut carrots into 1/2-inch thick slices.
Whisk together the lemon juice, garlic, cumin, cayenne, and salt in a large bowl. Slowly drizzle in the olive oil until emulsified and stir in the parsley. Add the cooked carrots and toss to combine. Serve cold or at room temperature.
Cook's Notes
Nutrition Information
Calories: 70
;
Total Fat: 4.7
;
Saturated Fat: .6
;
Polyunsaturated Fat: .5
;
Carbohydrates: 7.1
;
Protein: .7
;
Fiber: 2