Mashed Carrot Salad
This salad, adapted from “World Food Café“ by Chris and Carolyn Caldicott (SOMA, 1999), is good with plain yogurt mixed in.
1 pound carrots, peeled and sliced
2 teaspoons cumin seeds, toasted
Juice of 1 lemon
3 tablespoons olive oil
2 teaspoons paprika
Salt and pepper
Cook the carrots in salted boiling water until tender. Drain and place in a large bowl. Mash with a potato masher until smooth. Blend in the cumin, lemon, oil, paprika and salt and pepper to taste. Makes 6 servings.
Per serving: 98 calories, (62 percent calories from fat), 7.2g fat, (.9 g sat fat, 5.0g mono fat), 0mg cholesterol, 0.9 g protein, 8.9g carbohydrate, 2.5 g fiber, 54 mg sodium.