Recipe
Author
Hy-Vee Test Kitchen
Save Options
Description
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
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 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 |
Directions
- 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.
Nutrition facts
Servings
15 Calories per serving
Amounts Per Serving
- Total Fat: 0g
- Cholesterol: 0mg
- Sodium: 170mg
- Total Carbohydrates: 4g
- Protein: 2g
Daily Values
0%
Vitamin A 60%
0%
Vitamin C 8%
0%
Iron 0%
0%
Calcium 2%
Recipe Source:
Hy-Vee Seasons, June 2017 Issue