Carrot avocado salad
Adapted from Gourmet | September 2005
Makes 4 side-dish servings.
Quick Kitchen
1 lb medium carrots
1/2 cup chopped fresh cilantro
1/4 cup finely chopped onion
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 small garlic clove, finely chopped
3/4 teaspoon salt
1/4 teaspoon black pepper
1 firm-ripe California avocado
Halve carrots lengthwise, then cut diagonally into 2-inch pieces. Steam carrots until just tender, 5 minutes. Transfer to a bowl of ice and cold water to stop cooking. Let stand 5 minutes, then drain again and pat dry.
While carrots cool, stir together cilantro, onion, oil, lemon juice, garlic, salt, and pepper in a large bowl until combined.
Quarter avocado lengthwise, then peel and pit. Cut into 1/2-inch pieces and add to dressing along with carrots. Toss to combine.
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Topic: Carrot avocado salad (Read 4502 times)
