Combine carrots, parsley, lemon juice, oil, garlic and cumin in a medium bowl. Season to taste with salt and freshly ground pepper.Advertisement
Make Ahead Tip: The salad will keep, covered, in the refrigerator for up to 1 day.
76 calories; 3.9 g total fat; 0.5 g saturated fat; 214 mg sodium. 342 mg potassium; 9.9 g carbohydrates; 3 g fiber; 5 g sugar; 1.2 g protein; 15920 IU vitamin a iu; 17 mg vitamin c; 30 mcg folate; 46 mg calcium; 1 mg iron; 15 mg magnesium;
2 vegetable, 1 fat