Zesty Lemon Carrot Salad

Spunky cooked vegetables with an intense lemon-garlic flavor.

Original recipe makes 3 servings

Ingredients

1 (8 ounce) package baby carrots
10 mushrooms
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon minced garlic
1/4 cup lemon juice

  • PREP

    5 mins

  • COOK

    15 mins

  • READY IN

    20 mins

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

Calories: 51 kcal
Carbohydrates: 10.9 g
Cholesterol: 0 mg
Fat: 0.6 g
Fiber: 3.3 g
Protein: 2.7 g
Sodium: 63 mg

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