Mexican Cucumber and Carrot Salad

          

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

Original recipe makes 4 servings

Ingredients

1 cucumber, sliced
1 (8 ounce) package baby carrots
1 lime, juiced
1 teaspoon chili powder
1/4 teaspoon salt
1 pinch cayenne pepper, or more to taste

  • PREP

    10 mins

  • READY IN

    10 mins

Directions

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

Nutrition

Calories: 34 kcal
Carbohydrates: 8.6 g
Cholesterol: 0 mg
Fat: 0.3 g
Fiber: 2.6 g
Protein: 0.9 g
Sodium: 197 mg

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