Directions:
- Halve carrots lengthwise, then cut diagonally into 2-inch pieces. Cook carrots in a 4- to 6-quart pot of boiling salted water until just tender, 5 to 6 minutes. Drain in a colander and transfer to a bowl of ice and cold water to stop cooking. Let stand 5 minutes, then drain again and pat dry.
- While carrots cool, stir together cilantro, onion, oil, lemon juice, garlic, salt, and pepper in a large bowl until combined.
- Quarter avocado lengthwise, then peel and pit. Cut into 1/2-inch pieces and add to dressing along with carrots. Toss to combine.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 209 Kcal (875 kJ) | ||
| Calories from fat | 146.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.23g | 25% | |
|---|---|---|---|
| Sodium | 518.75mg | 22% | |
| Potassium | 573.17mg | 12% | |
| Total Carbs | 16.25g | 5% | |
| Sugars | 6.33g | 25% | |
| Dietary Fiber | 6.09g | 24% | |
| Protein | 2.01g | 4% | |
| Vitamin C | 14.3mg | 24% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 0.4mg | 2% | |
| Calcium | 48.2mg | 5% | |
| Amount Per 100 g | |||
| Calories | 116.04 Kcal (486 kJ) | ||
| Calories from fat | 81.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.01g | 25% | |
|---|---|---|---|
| Sodium | 288mg | 22% | |
| Potassium | 318.22mg | 12% | |
| Total Carbs | 9.02g | 5% | |
| Sugars | 3.51g | 25% | |
| Dietary Fiber | 3.38g | 24% | |
| Protein | 1.12g | 4% | |
| Vitamin C | 7.9mg | 24% | |
| Vitamin A | 0.6mg | 38% | |
| Iron | 0.2mg | 2% | |
| Calcium | 26.8mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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