SALSA SALAD
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
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
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
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
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
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
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
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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