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Carrot and Cumin Salad

Photo: Jennifer Causey; Styling: Claire Spollen

Yield

Serves 2 (serving size: about 3/4 cup)

Ingredients

  • 1 1/2 cups packaged matchstick-cut carrots
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon honey
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon paprika
  • 1/8 teaspoon black pepper
  • Dash of ground cinnamon
  • 2 tablespoons finely chopped fresh cilantro

Nutrition Information

  • calories 105
  • fat 7 g
  • satfat 1 g
  • monofat 4.9 g
  • polyfat 0.8 g
  • protein 1 g
  • carbohydrate 11 g
  • fiber 3 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 304 mg
  • calcium 33 mg

How to Make It

  1. Bring a small saucepan of water to a boil over high heat. Add carrots; boil 25 seconds. Drain and rinse under cold water; drain. Pat carrots dry with paper towels. Combine olive oil, lemon juice, honey, salt, cumin, paprika, pepper, and cinnamon in a medium bowl, stirring with a whisk. Add carrots and cilantro to juice mixture; toss.