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Carrot-Cumin Salad

A spicy lemon vinaigrette makes a flavorful contrast to the sweetness of the carrots. A great make-ahead salad that keeps in the refrigerator for a few days.

Counts as*

  • Cooked VegetableCounts as a serving of Cooked Vegetable
  • Healthy FatCounts as a serving of Healthy Fat

Serving Size

Makes 4 servings

What you'll need

6 large carrots, peeled and thinly sliced on the diagonal
Juice from 1 lemon
1 garlic clove, finely minced
1/2 tsp. ground cumin
1/2 tsp. paprika
1/4 tsp. ground cinnamon
Salt and pepper to taste
2 TBSP extra-virgin olive oil
1/4 cup fresh cilantro or parsley leaves

What to do

In a large saucepan of boiling salted water, cook carrots until crisp-tender, 1-2 minutes. Drain in a colander; rinse under cold water until cool and drain well.

In a medium bowl, whisk together lemon juice, garlic, cumin, paprika and cinnamon; season with salt and pepper to taste. Whisking constantly, slowly add olive oil. Add carrots and cilantro or parsley to dressing; toss to combine.

Per serving

Calories: 95
Protein: 1 g
Carbohydrate: 9 g
Fat: 7 g

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