Carrot Salad- Quick & Easy

Directions

Bring a large pot of salted water to a boil.

Add the whole carrots (cut them in half if they don’t fit in the pot) and cook until just cooked through, 5 to 8 minutes.

Drain and cut carrots into ½-inch thick slices.

Whisk together the lemon juice, garlic, cumin, cayenne, olive oil and salt in a large bowl.

Stir in the parsley.

Add the cooked carrots and toss to combine.

Serve cold or at room temperature.