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Ingredientes
- 1 lb carrots peeled, halved lengthwise, cross-cut 1/3"-wide pcs
- 1/2 c. water
- 2 lrg garlic cloves minced
- 1/4 tsp coriander seeds
- 1/4 tsp dry crushed red pepper
- 1 1/2 tsp grnd cumin
- 2 Tbsp. fresh lemon juice
- 1 Tbsp. extra virgin olive oil (preferably extra-virgin)
- 1/3 c. minced red onion
- 1/3 c. minced fresh cilantro Salt to taste Freshly-grnd black pepper to taste
- 4 x Kalamata olives pitted, minced (or possibly other brine-cured black olives)
Direcciones
- Combine carrots, 1/2 c. water, garlic, coriander seeds and crushed red pepper in heavy medium saucepan. Bring to boil. Reduce heat to medium; cover and cook till carrots are crisp-tender, about 7 min. Uncover; cook till water evaporates, about 1 minute. Transfer carrot mix to medium bowl; cold slightly.
- Meanwhile, stir cumin in heavy small skillet over low heat till fragrant, about 1 minute. Remove from heat. Stir in lemon juice and oil. Pour over carrot mix; toss to blend. Cold completely.
- Mix onion and cilantro into carrot mix. Season to taste with salt and pepper. Sprinkle olives over salad and serve. (Can be made 2 hrs ahead. Let stand at room temperature.)
- This recipe yields 4 servings.
- Comments: Carrots, red onion, cilantro, Kalamata olives and a fragrant cumin dressing make a lovely summertime salad.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 159g | |
| Recipe makes 4 servings | |
| Calories 82 | |
| Calories from Fat 34 | 41% |
| Total Fat 3.89g | 5% |
| Saturated Fat 0.53g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 80mg | 3% |
| Potassium 368mg | 11% |
| Total Carbs 12.04g | 3% |
| Dietary Fiber 3.2g | 11% |
| Sugars 5.82g | 4% |
| Protein 1.26g | 2% |
