Lemony Carrot Salad
Tangy lemon and fresh dill make a bright dressing for shredded carrots.
- 1 tablespoon lemon juice
- 1 tablespoon extra-virgin olive oil
- 1/2 small clove garlic, minced
- 1/8 teaspoon salt
- Freshly ground pepper, to taste
- 1 cup shredded carrots
- 1 1/2 tablespoons chopped fresh dill
- 1 tablespoon chopped scallion
- Whisk lemon juice, oil, garlic, salt and pepper to taste in a medium bowl. Add carrots, dill and scallion; toss to coat.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 2 days
Per serving: 90 calories; 7 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 6 g carbohydrates; 0 g added sugars; 1 g protein; 2 g fiber; 184 mg sodium; 198 mg potassium.
Nutrition Bonus: Vitamin A (186% daily value).
Carbohydrate Servings: 1/2
Exchanges: 1 vegetable, 1 1/2 fat
More From EatingWell
Our healthy sandwich recipes, salad recipes and dip recipes...
If you’re trying to slim down, try adding foods to your diet...
There’s no “magic bullet” for preventing high blood pressure...
Enjoy the world’s healthiest diet with these delicious...
If you’re feeling blue—or want to ward off feeling that way—...
Sunscreen helps keep your skin healthy and beautiful,...
When you’re trying to slim down, a high-fiber, low-calorie...
Research shows that a compound in chiles, called capsaicin,...
You can still enjoy the delicious summertime flavor of...
Skip the frozen veggie burgers and make your own vegetarian...
Healthy pasta dishes are at the heart of Italian cuisine....
Low-fat cottage cheese is a healthy addition that adds...
Make a delicious Easter brunch or dinner this year with our...
Berries and other spring fruit star in our healthy Easter...
If you’re entertaining this Easter or bringing a dish to...
Make your Passover meal light and healthful with some of our...
- Preparation/ Technique
- Type of Dish
- Side dish, vegetable
- Ease of Preparation
- Total Time
- 15 minutes or less