Directions:
- Bring a large pot of salted water to a boil. Add the whole carrots (cut them in half if they don't fit in the pot) and cook until just cooked through, about 8 to 10 minutes. Drain and cut carrots into 1/2-inch thick slices.
- Whisk together the lemon juice, garlic, cumin, cayenne, and salt in a large bowl. Slowly drizzle in the olive oil until emulsified and stir in the parsley. Add the cooked carrots and toss to combine. Serve cold or at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 179.53 Kcal (752 kJ) | ||
| Calories from fat | 128.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.31g | 22% | |
|---|---|---|---|
| Sodium | 660.23mg | 28% | |
| Potassium | 411.52mg | 9% | |
| Total Carbs | 13.18g | 4% | |
| Sugars | 5.95g | 24% | |
| Dietary Fiber | 3.56g | 14% | |
| Protein | 1.5g | 3% | |
| Vitamin C | 18.1mg | 30% | |
| Vitamin A | 1.1mg | 36% | |
| Iron | 1mg | 5% | |
| Calcium | 54.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 123.59 Kcal (517 kJ) | ||
| Calories from fat | 88.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.85g | 22% | |
|---|---|---|---|
| Sodium | 454.51mg | 28% | |
| Potassium | 283.29mg | 9% | |
| Total Carbs | 9.07g | 4% | |
| Sugars | 4.1g | 24% | |
| Dietary Fiber | 2.45g | 14% | |
| Protein | 1.03g | 3% | |
| Vitamin C | 12.5mg | 30% | |
| Vitamin A | 0.7mg | 36% | |
| Iron | 0.7mg | 5% | |
| Calcium | 37.8mg | 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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