Carrot Pico De Gallo
Our new favorite way to eat carrots: This simple pico de gallo recipe uses both the carrot and the carrot greens. Use it to add crunch to tacos or to top salads.
Servings and Ingredients
|1 c. carrot, finely chopped|
|½ c. red onion, finely chopped|
|½ c. carrot leaves, finely chopped|
|1 clove(s) garlic, minced|
|2 tbsp. fresh lime juice|
|1 serrano chile pepper, seeded and finely chopped|
|½ tsp. Hy-Vee kosher salt|
- Combine carrot, red onion, carrot leaves, garlic, lime juice, pepper and salt in a medium bowl.
- Cover and refrigerate until serving.
- Note: Chile peppers contain volatile oils that can burn your skin and eyes. When working with serranos, wear protective gloves.
15 Calories per serving
Amounts Per Serving
- Total Fat: 0g
- Cholesterol: 0mg
- Sodium: 170mg
- Total Carbohydrates: 4g
- Protein: 2g
Vitamin A 60%
Vitamin C 8%
Hy-Vee Seasons, June 2017 Issue