Ingredients
1 cup diced carrots
1 cup chopped tomatoes
1 cup chopped red and yellow peppers
1/2 cup chopped cucumber
1/2 cup sliced green onions
1/2 cup chopped jalapeno pepper
2 tbsp minced fresh cilantro, parsley, dill, and mint
1/4 cup lemon juice
2 tbsp olive oil
3 garlic cloves, minced
salt and pepper to taste
Preparation
In a large bowl, combine the tomatoes, peppers, cucumber, carrot, green onions, jalapeno and herbs.
Whisk together the remaining ingredients.
Pour over the tomato mixture, toss to coat evenly.
Cover and refrigerate for at least 1 hour. Serve with a slotted spoon.
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How to store?
This salad will keep in the fridge for two days. Store it in an airtight container, and give it a shake or rotation each time you open the fridge to prevent the juices from settling too much.
PRODUCT IN THIS RECIPE:
Olivivero Diced Carrots