Carrot Cucumber Salad

This refreshing Carrot Cucumber Salad combines crunchy vegetables with a tangy dressing, making it a perfect low-carb side dish. Bursting with flavors and nutrients, it's ideal for a light meal or as a complement to any Indian feast.

Ingredients

• Carrot - 150 grams, grated
• Cucumber - 150 grams, diced
• Red onion - 50 grams, finely chopped
• Cilantro (fresh coriander) - 2 tablespoons, chopped
• Lemon juice - 1 tablespoon
• Olive oil - 1 tablespoon
• Cumin powder - 1/2 teaspoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Grate the carrot and dice the cucumber into small pieces.
2. Finely chop the red onion and cilantro.
3. In a mixing bowl, combine the grated carrot, diced cucumber, chopped red onion, and cilantro.
4. In a separate small bowl, whisk together the lemon juice, olive oil, cumin powder, salt, and black pepper.
5. Pour the dressing over the salad mixture and toss gently to combine.
6. Serve immediately or refrigerate for 15 minutes to enhance the flavors.

Nutrition

• Calories: 80
• Protein: 2 g
• Carbs: 10 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 150 mg
• Cholesterol: 0 mg
• Total Fat: 5 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 4.5 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and antioxidants from carrots and cucumbers.
• Low in calories and high in fiber, aiding digestion and weight management.

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