Fresh and Light Carrot salad

Let me first properly credit the original recipe:
http://mobile.eatingwell.com/recipes/lemony_carrot_salad.html

And now here's my version (I doubled the recipe to make a total of 4 servings):

1 T lemon juice
1 T lime juice
1 T EVOO
1 clove garlic
1/4 C onion (to taste, really)
salt & pepper, to taste
about 8 oz carrots, shredded
dill, to taste (I added quite a bit!)

 

1. Whisk the juices, oil, garlic, onion, dill, salt and pepper. Let sit for the flavors to mix.

2. Shred the carrots and add to the dressing.

3. Mix thoroughly.

4. Chill or serve (the orig. recipe recommends storing in the 'fridge for up to 2 days.)

Nutritional Information:

51.5 cal

3.5 g f (.5g saturated, .5g polyunsaturated, 2.1g monounsaturated)

39mg sodium

182 mg potassium

5g carbs (2g fiber, 2.5g sugar)

.5g protein