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Carrot Citrus Salad Recipe

Recipe by: METG

"Great for cleansing the palate between heavy courses or for an invigorating salad any time. Use cilantro, fresh mint, or both."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook
  • Ready In2 h 15 m
  • 1Stir water, vinegar, and sea salt together in a bowl to dissolve the salt; add shaved carrots and submerge in the liquid. Marinate in refrigerator for 2 hours; drain.
  • 2Layer carrots, jicama, orange slices, and cilantro on a plate; season with cracked black pepper and garnish with escarole to serve.
Footnotes
  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
Ingredients
  • 4 servings
  • 49 cals
  • 1/2 cup water
  • 2 tablespoons cider vinegar
  • 1/8 teaspoon sea salt
  • 2 carrots, shaved into strips using a vegetable peeler
  • 1/2 jicama, peeled and cut into thin matchsticks
  • 1 orange, peeled and thinly sliced
  • 1 sprig fresh cilantro, or to taste
  • cracked black pepper to taste
  • 2 leaves escarole, torn (optional)
Nutrition

Amount per serving ( 5 total)

  • Calories:
    49
    2%
  • Fat:
    0.2
    < 1%
  • Carbs:
    11.1
    4%
  • Protein:
    1
    2%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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