Carrot Citrus Salad

3.7

(3)

3 Reviews

3 Photos

Great for cleansing the palate between heavy courses or for an invigorating salad any time. Use cilantro, fresh mint, or both.

Submitted by METG

Published on April 3, 2019

3

Prep Time:

15 mins

Additional Time:

2 hrs

Total Time:

2 hrs 15 mins

Servings:

4

Yield:

4 servings

Jump to Nutrition Facts

Ingredients

½ cup water
2 tablespoons cider vinegar
⅛ teaspoon sea salt
2 carrots, shaved into strips using a vegetable peeler
½ 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

Directions

Stir 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.
Layer carrots, jicama, orange slices, and cilantro on a plate; season with cracked black pepper and garnish with escarole to serve.

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.

Nutrition Facts (per serving)

49	Calories
0g	Fat
11g	Carbs
1g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 49
% Daily Value *
Total Fat 0g	0%
Sodium 86mg	4%
Total Carbohydrate 11g	4%
Dietary Fiber 5g	19%
Total Sugars 3g
Protein 1g	2%
Vitamin C 19mg	21%
Calcium 27mg	2%
Iron 1mg	8%
Potassium 267mg	6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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