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  • 1/2 pound carrots, peeled
  • 2 tablespoons extra-virgin olive
  • 2 tablespoons fresh lemon juice
  • 1 clove garlic, crushed
  • 1 tablespoon chopped fresh mint
  • 1/4 teaspoon kosher salt


  1. With a box grater, coarsely grate carrots. Combine with remaining ingredients and toss to coat. Chill or serve room at temperature.

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The recipe was originally published as Mediterranean Carrot Salad on

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