Chopped Salad with Carrot

Think summer.  Think veggies from the garden.  Think crudité salad.  The French (who have some of the lowest rates of heart disease) always say "Eat your crudités." So whether you have fresh veggies from the garden or if you only have a few carrots and a handful of other leftover veggies hanging around the fridge - you can make this great fresh salad.
4 carrots, peeled and coarsely grated
1 cup hearts of celery, finely diced (center most section is prized!)
1/2 large cucumber, unpeeled, finely diced
1/2 large green pepper, finely diced
1/4 cup diced chives
8-10 leaves fresh basil, julienned

Dressing:
Juice of 1 lime
1/4 cup olive oil
1/4 tsp ground cumin
1/4 tsp salt
Fresh ground pepper

Tip the veggies into a large bowl and pour the dressing ingredients on top.  Toss everything together and allow to marinate for at least 15 minutes.

Serves 4 as a side dish.

Cook's Note: another great addition to this crudité salad is the kernels from an ear of fresh corn. Think summer.