We love salads with few ingredients that you can make ahead. This salad lasts for a week in the fridge. Simple and perfect for the side or start of any meal.
- Prep Time
2 cups sliced carrots, peeled and sliced into ⅛-inch thick rounds
1 jalapeños, deseeded and very finely diced
¼ cup freshly squeezed lemon juice
2 teaspoons ground cumin
1 teaspoon kosher salt
In a large bowl combine carrots, jalapeño, evoo, lemon juice, cumin, and salt. Toss well, cover and store in fridge for at least 24 hours.
Serve cold or at room temperature.