Carrot Salsa Salad Side Dish Recipes

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SALSA SALAD



Salsa Salad image

Chunks of avocado, tomato, red and green peppers, and plenty of cilantro give flavor to this refreshing and colorful salad, and jalapeno peppers give it a hint of heat. Dressing is just a simple squeeze of lime juice.

Provided by Scratchcook

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 30m

Yield 6

Number Of Ingredients 10

4 large ripe tomatoes, cut into bite-size pieces
1 bunch cilantro, stems cut off and leaves coarsely chopped
1 large green bell pepper, cut into bite-size pieces
1 large red bell pepper, cut into bite-size pieces
2 jalapeno peppers, finely chopped
3 green onions, chopped
½ sweet red onion, chopped
2 large avocados, pitted and cut into bite-sized pieces
1 lime, juiced
½ teaspoon salt, or to taste

Steps:

  • In a large salad bowl, lightly mix the tomatoes, cilantro, green and red bell peppers, jalapeno peppers, green onions, and sweet red onion until thoroughly combined. Gently toss with avocado pieces, and squeeze lime juice over the salad. Sprinkle with salt to serve.

Nutrition Facts : Calories 198.4 calories, Carbohydrate 18.3 g, Fat 14.4 g, Fiber 9.6 g, Protein 4 g, SaturatedFat 2.1 g, Sodium 214.4 mg, Sugar 6.5 g

CARROT SALAD WITH LIME AND CILANTRO



Carrot Salad with Lime and Cilantro image

Categories     Salad     Vegetable     Side     No-Cook     Low Fat     Vegetarian     Quick & Easy     Lime     Healthy     Raw     Cilantro     Gourmet     Sugar Conscious     Kidney Friendly     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 6

4 medium carrots
1 tablespoon fresh lime juice
1/8 teaspoon finely grated fresh lime zest
2 tablespoons finely chopped fresh cilantro leaves
1 teaspoon vegetable oil
Garnish: fresh cilantro sprigs

Steps:

  • Finely shred carrots and in a bowl toss together with remaining ingredients and salt and pepper to taste. Serve salad garnished with cilantro.

HEIRLOOM CARROT AND RADISH SALAD



Heirloom Carrot and Radish Salad image

This fresh crunchy heirloom carrot and radish salad is the best salad you'll have this fall. Served with a delicious lime and honey dressing. Enjoy with a side of protein of choice.

Provided by Aroma and Essence

Categories     Carrot Salad

Time 25m

Yield 4

Number Of Ingredients 12

5 large heirloom carrots, peeled
1 cup thinly sliced radishes
2 medium green onions, finely chopped
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh mint
1 tablespoon black sesame seeds
2 cloves garlic, finely chopped
1 medium lime, juiced
1 tablespoon honey
4 tablespoons extra-virgin olive oil
salt and ground black pepper to taste

Steps:

  • Use a vegetable peeler to peel each carrot lengthwise into long strands. Place in a bowl with radishes, green onions, parsley, cilantro, and mint.
  • Combine garlic and lime juice in a small bowl and let sit for 2 minutes. Add honey, salt, and pepper and mix well. Pour olive oil in slowly, while whisking constantly until dressing is smooth.
  • Pour dressing over vegetables and mix until everything is well coated.

Nutrition Facts : Calories 201.2 calories, Carbohydrate 17.3 g, Fat 14.9 g, Fiber 4 g, Protein 1.8 g, SaturatedFat 2.1 g, Sodium 75.4 mg

CARROT SALSA/SALAD/SIDE DISH



Carrot Salsa/Salad/Side Dish image

I created this to complement Spicy BBQ Rubbed Pork Chops (the rub recipe was from Rachel Ray). It pairs nicely with any barbequed meat dish. It's kind of a spin on "Copper Pennies"...one of my favorite cold summer salads...but it's less sweet and a bit more versatile. Serve it as a salsa to top meats or as a cold summer salad...It's even good when heated and served as a side dish.

Provided by CookETC

Categories     Sauces

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 lb baby carrots
1/2 medium red onion
1/2 medium green bell pepper
5 ounces grape tomatoes
1/2 cup light Italian dressing
1/2 cup ketchup
1/2 cup olive oil
1 teaspoon apple cider vinegar
1/2 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried parsley
salt and pepper, to taste

Steps:

  • Cook carrots till tender in microwave (about 4-6 minutes).
  • Chop red onion and green bell pepper.
  • FOR SALSA: Cut carrots into bite-sized pieces (cutting them in half usually does the trick unless you have the fatter baby carrots).
  • FOR SALAD OR SIDE DISH: Leave carrots whole.
  • Combine marinade ingredients in a medium bowl (use one that has a good fitting lid).
  • Toss in the veggies, except the grape tomatoes.
  • Now, smash each grape tomato over the bowl (I just give them a quick squeeze or two in the middle using my fingers as I drop them in the bowl).
  • FOR SALSA OR SALAD: Cover and refrigerate at least an hour (overnight is even better).
  • FOR SIDE DISH: heat in the microwave for about 2-3 minutes.

Nutrition Facts : Calories 378.5, Fat 31.9, SaturatedFat 4.2, Cholesterol 0.3, Sodium 656, Carbohydrate 23.5, Fiber 3.5, Sugar 14.8, Protein 2.2

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