Carrot Citrus Salad

1
METG 2

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

Ingredients 2 h 15 m {{adjustedServings}} servings 49 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 49 kcal
  • 2%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 11.1g
  • 4%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 86 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. 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.
  2. Layer carrots, jicama, orange slices, and cilantro on a plate; season with cracked black pepper and garnish with escarole to serve.
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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.
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Reviews 1

  1. 1 Ratings

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MEGAN
11/11/2012

This really is refreshing and a good palate cleanser. No one flavor is overpowering, they all blend well, and it is just a nice light-tasting salad. I used pre-shredded carrots and chopped up a fair amount of cilantro. Mixed/tossed rather than layered the salad. I do wonder whether it might have been a little easier to eat if I had followed the recipe and shaved the carrots myself. The store bought carrot shreds were more like matchsticks and were a little hard to pick up. Thanks!