Yield: 2 servings

This crunchy, spicy salad can become addictive. Finely dice the vegetables into uniform pieces for the most pleasing texture.

 Ingredients

• 1/2 pound carrots, peeled and diced
• 1 tomato, seeded and diced
• 1/2 cucumber, peeled, seeded, and diced
• 1/4 cup minced fresh cilantro, packed
• 1 tablespoon freshly squeezed lime juice
• 1 1/2 teaspoons extra-virgin olive oil
• 1/4 teaspoon minced jalapeño chile, or dash cayenne
• 1/8 teaspoon salt

Equipment

• cutting board
• peeler
• chef’s knife, 8-inch
• spoon
• measuring cups
• citrus juicer or reamer
• measuring spoons
• medium bowl
• rubber spatula

Put all the ingredients in a medium bowl and toss to combine. Stored in a sealed container in the refrigerator, Indian Carrot and Cucumber Salad will keep for 2 days.

Per serving: calories: 103, protein: 3 g, fat: 4 g, carbohydrate: 13 g, fiber: 4 g, sodium: 225 mg

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