Carrot and Capsicum Salad with Parsley


  • 4 medium carrots, cut into thin strips
  • 1 medium red capsicum, cut into thin strips
  • 1 medium green capsicum, cut into thin strips
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2 teaspoon honey
  • 2 tablespoons fresh parsley, chopped
  • dash of salt and freshly ground black pepper


  1. Combine olive oil, lemon juice, and honey in a medium bowl. Stir.
  2. Add carrots and capsicum, and parsley. Toss to combine well. Season with salt and pepper to taste.
  3. Transfer in a serving dish.
  4. Serve with roasted or grilled entree and enjoy.

Yield: 4 servings

Nutritional Information (Per Serving)

Diabetic Exchange 0 Fruit, 1 Fat, 1 Vegetable 0 Starch, 0 Medium Meat, 1/2 Carb
Energy 107 calories
Total Fat Saturated Fat Trans-fat 7.3 g 1.1 g 0.0 g
Cholesterol 0.0 mg
Sodium 47.0 mg
Total Carbohydrate Dietary Fiber Sugars 11.0 g 2.2 g 7.1 g
Protein 1.1 g
(56 Articles)

Celeste Jarabese is a Registered Nutritionist-Dietitian practicing for more than 10 years specializing in Adult and Child Nutrition. Graduated with a Bachelors degree in Nutrition and Dietetics, her fields of expertise are Food, Diet (General and Therapeutic), and Nutrition. She is a recipe writer who also has a great passion for cooking and baking.

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