Warm Carrot Salad

2

Servings

Prep
1. Slice carrots into bite size rounds about a quarter inch thick.
2. Cut tomatoes in half
3. Rough chop the cilantro
4. Cut lemon in half
Cook
1. In a pan with 1 to 2 tablespoons of oil, cook the carrots for 3 to 4 minutes (crisp-tender), remove to a mixing bowl
2. Add the tomatoes and cilantro
3. Add 1 to 2 tablespoons of oil
4. Add salt and pepper to taste
5. Juice the half lemon over the salad
6. Mix to combine.

Steven King