Low Carb Ribboned Rainbow Carrot Salad
6.4g
Net Carbs
2.6g
Protein
8.5g
Fat
2.6g
Fiber
115
Calories
Ingredients:
- 1 cup fresh cucumber, sliced FNDDS
- 1 cup fresh baby arugula, organic Earthbound Farm
- 2 tablespoons olive oil USDA
- 1 tablespoon tahini USDA
- 1/4 cup pistachios FNDDS
- 1/4 cup fresh parsley FNDDS
- 11 ounces fresh rainbow carrots
- 8 lrgs fresh radishes USDA
- 1 fluid ounce Real Lemon lemon juice, 100% FNDDS
- 1/2 teaspoon fresh garlic FNDDS
- 1/4 teaspoon table salt USDA
- 1/4 teaspoon ground cumin, 036800328228, organic Red Monkey
- 3 drops liquid stevia sweetener FNDDS
Directions:
Ingredient note: we suggest using an English cucumber for this recipe.
- Ribbon the carrots lengthwise using a sharp vegetable peeler or mandolin slicer. Ribbon the radishes. Place both in a large bowl and toss with the sliced cucumber, arugula, roughly chopped parsley, and roughly chopped pistachios.
- In a small bowl, whisk together the olive oil, lemon juice, tahini, minced or pressed garlic, salt, cumin and stevia. Pour over the salad and toss to coat. Each serving is about 1 1/3 cups salad.
