A quick and tasty lunch option using the carrots and spices in your kitchen. Just add protein.
Makes 5 servings
168 calories, 3.3 g protein, 9 g carb, 3 g fiber, 14 g fat
6 large carrots (about 15 oz total)
Sprigs fresh mint (1/3 cup)
Spring fresh cilantro (1/3 cup)
6 TBSP extra virgin olive oil or avocado oil
2 TBSP lemon juice
1/4 cup pumpkin seeds
2 TBSP ground flax seed
Feta cheese to be added for additional flavor
Directions for preparation:
1. Use peeler or grate carrots into a bowl.
2. Chop mint and cilantro - add to bowl and toss with carrots.
3. Add pumpkin seeds and toss. Season with salt and black pepper and toss.
4. In small bowl add olive oil and lemon juice - pour over mixture and toss one last time