Photo: Anna Pelzer
Carrot Almond Salad
10 ingredients
25 min + 5 min
openrecipes
This particular salad came together on a whim - slender, barely-cooked asparagus and carrots alongside lots of deeply toasted almond slices, tossed with a jalapeno-cilantro drizzle.
Estimated Nutrition (whole recipe, rough)
203
Calories
5g
Protein
15g
Fat
18g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Asparagus | 6 spears (90g) | 27 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Almond | 1 almond (1.2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- extra virgin olive oil
- 1 cup / 3 oz / 85g sliced almonds
- a small handful cilantro, about 1/2 cup
- 1 medium clove garlic, peeled
- 1/2 jalapeno pepper, seeded and de-veined
- 1/4+ teaspoon fine grain sea salt
- 1/3 cup / 80 ml extra virgin olive oil
- 1 bunch / 8 oz / 225 g baby carrots, scrubbed and sliced in half lengthwise
- 1 bunch / 16 oz / 450 g pencil-thin asparagus, stalks trimmed, cut into 2-inch segments
- squeeze of lemon, optional
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By 101cookbooks ·
Recipe sourced from
openrecipes