Carrot Salad with Prunes
Carrot Salad with Prunes

Carrot Salad with California Prunes

Sweet Moroccan spices scent this refreshing carrot and California Prune salad, tossed with a tangy lemon juice dressing.

Makes: 6Prep Time: 15 minutesCook Time: 5 Minutes
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INGREDIENTS

  •  
  • 900g thin carrots, peeled
  • 1/4 cup freshly squeezed lemon juice
  • 2 tablespoons olive oil
  • 1/2 teaspoon hot paprika
  • 1/4 teaspoon cinnamon
  • 1/4 teaspooon ground cumin
  • 1/4 teaspoon salt
  • 1 cup pitted California Prunes (about 170g)
  • 3 tablespoons chopped cilantro
  • 2 tablespoons toasted sesame seed

DIRECTIONS

  1. Cut carrots into 1-inch pieces on diagonal.
  2. Drop carrots into boiling salted water.
  3. Cook 5 minutes after they return to the boil or until tender but not mushy. Drain.
  4. In large bowl, whisk together lemon juice, oil, paprika, cinnamon, cumin and salt.
  5. Add carrots, California Prunes and cilantro.
  6. Mix together gently.
  7. Mound in serving bowl or on 6 individual plates; sprinkle with sesame seed.

NUTRITION FACTS

CALORIES196
PERCENTAGE CALORIES FROM FAT29
TOTAL FAT6
PROTEIN3
SODIUM206
CARBOHYDRATE34
POTASSIUM711