Carrots are loaded with vitamin A and other disease-fighting antioxidants. Shredded carrots make a delicious base for spring and summer salads. This one is sprinkled with green onions and dressed with lime juice and chili powder.

Yield: 6 servings

Preparation time: 15 minutes

Ingredients

• 10 oz. shredded carrots
• 3 green onions, sliced, whites and greens separated
• 1 small jalapeño, diced, seeds and ribs removed
• 2 tbsp chopped fresh cilantro
• 2 tbsp extra virgin olive oil
• 2 tbsp fresh lime juice
• ¾ tsp chili powder
• ½ tsp lime zest
• ½ tsp garlic powder
• ¼ tsp fine ground sea salt

Directions

1. In a large bowl, toss the carrots, the white portion of the sliced green onions, jalapeño, and cilantro.
2. In a small bowl, stir together the olive oil, lime juice, chili powder, lime zest, garlic powder, and sea salt.
3. Pour the dressing over the salad and stir to coat all ingredients. Sprinkle with the green portion of the sliced green onions and serve.

Lori Rice, M.S., is a nutritional scientist and author with a passion for healthy cooking, exercise physiology, and food photography.