Peel and dice the carrots, then toss with the salsa. Taste for salt. Serve chilled or at room temperature, garnished with the mint and olives.
For Cilantro Salsa
For a creamy sauce, coarsely chop the chile, cilantro, mint, and garlic, then puree in a food processor with 1/4 cup water and the oil. Add the lime juice, cumn, coriander, and salt. Taste and correct the spices.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (153g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 5 (8%)|
|Amt Per Serving||% DV|
|Total Fat 0.6g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 85.4mg||3 %|
|Potassium 487.4mg||13 %|
|Total Carbohydrate 15.3g||4 %|
|Dietary Fiber 4.9g||20 %|
|Sugars, other 10.3g|
|Protein 2g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 65
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