Five minutes is all you need to make this colourful carrot salad kids will love. It's vegan and gluten-free, too.
2 tbsp olive oil
1 tbsp fresh lemon juice
1 tbsp red-wine vinegar
1/4 tsp salt
pinch black pepper
3 cup coarsely grated, peeled carrot
2 tbsp chopped parsley
Whisk together olive oil, lemon juice, vinegar, salt and pepper. Toss with carrots and sprinkle with parsley.
Protein 1g, Carbohydrates 9g, Fat 7g, Fibre 2g, Sodium 202mg.
Originally published in the Today's Parent August 2014 issue.