Whisk lemon juice, oil, garlic, salt and pepper in a medium bowl. Add carrots, dill and scallions; toss to coat. Chill until serving time. Cover and refrigerate for up to 2 days.
Yield: 4 servings
Calories: 92 kcal
Carbohydrates: 7 g
Dietary Fiber: 1 g
Fat: 7 g
Protein: 0 g
Sugars: 3 g
That does sound good, and we eat a lot of salads around here.
Why did I think that carrots were filled with carbs? This looks like it's almost carbLESS!
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Sounds good! Lemony Carrot Salad with Dill 
