Carrot Salad with Lemon and Dijon
Recipe inspired by: Skinny Taste
- 1 lb Carrots peeled
- 2 tsp Dijon mustard
- 1 Tbsp Fresh lemon juice from lemon (not bottled)
- 1 Tbsp Extra virgin olive oil
- 1 Tbsp Finely chopped shallots Omit for low FODMAP
- 1.4 tsp Kosher salt
- 1/8 tsp Freshly ground black pepper, to taste
Spiralize the carrots using a spiralizer. Cut spirals into 6 inch lengths. Alternatively, you can use pre-shredded carrots.)
In a large bowl, combine the Dijon mustard, lemon juice, olive oil, shallots, salt and pepper. Add the carrots and toss well.
Cover and refrigerate until ready to serve.