Zesty Lemon Carrot Salad
by Tim Blanc 1 year ago
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Description
Spunky cooked vegetables with an intense lemon-garlic flavor.
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
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.
Nutrition Facts
serving: 3 servings
calories: 51.4 kcal
carbohydrates: 10.9 g
protein: 2.7 g
saturated fat: 0.1 g
sodium: 62.9 mg
fiber: 3.3 g
sugar: 5.1 g
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