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 extra virgin olive oil, such as Colavita
- 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.