Mexican Cucumber and Carrot Salad

Great as an afternoon snack, especially during the summertime! May be refrigerated overnight.

INGRIDIENT

1 cucumber, sliced

1 (8 ounce) package baby carrots

1 lime, juiced

1 teaspoon chili powder

¼ teaspoon salt

1 pinch cayenne pepper, or more to taste (Optional)

Step: 1

Combine the cucumber, baby carrots, lime juice, chili powder, salt, and cayenne pepper in a bowl; toss to combine evenly.

Per Serving: 34 calories; protein 0.9g; carbohydrates 8.6g; fat 0.3g; sodium 197.1mg.

1-2-3 Jambalaya Author : From the Kitchen at Johnsonville Sausage