Wednesday, 20 April 2011 19:07

Carrot & Avocado Salad

This Carrot and Avocado Salad from Color Me Vegan will wake up your taste buds and leave you feeling refreshed.

Though at first glance this prepared dish suggested it would be too simple to be earth shattering, I now crave this delightfully refreshing and incredibly easy to make salad.  Refreshing really is the best word I can culminate for this dish; the dressing ads just enough citrus punch and spicy kick to wake up one’s taste buds.  Taken from one of my new cookbooks, Color Me Vegan, I’m absolutely certain this recipe will make a debut on my dinner table again.

I altered the recipe only slightly by using three carrots which I attacked with a peeler.  I was pushing the peeler over the carrots so fast; strips of carrot were flying around my kitchen a-la-Edward-Scissor hands.  I also threw in an extra half of an avocado (because, come on, is there anything tastier than an avocado?) and used ½ teaspoon of Tabasco sauce (yes, I have a low constitution for spiciness) as well as lemon juice and lemon zest (no orange). 

If you didn't buy your sunflower and sesame seeds already toasted, fear not.  You can toast the seeds in a toaster oven or in a dry saute pan over low heat.  Watch them carefully; only a few minutes time is needed and your seeds could burn easily. 

Because it’s very light, this dish would make a great appetizer when divided into small servings (enough for four people).  It pairs well with other fruit or citrus dishes such as Orecchiette with Leeks, Peas & Pecorino, Lemony Asparagus over Pearled Couscous, or Citrus Salad.  
orecchiette  lemony  citrus

Carrot and Avocado Salad

Ingredients
for the salad
4 to 5     Medium carrots, peeled and grated
1              Medium ripe avocado, diced

for the dressing
-              Zest from 1 lemon or orange
-              Juice from ½ medium lemon or small orange
1             Tsp balsamic vinegar
-              Tabasco sauce or hot sauce, to taste
-              Salt and freshly ground pepper, to taste

for the topping
3              Tbsp toasted sunflower seeds
1              Tbsp toasted sesame seeds

Instructions

1) Whisk together the lemon juice, lemon zest, balsamic vinegar, Tabasco, salt, and pepper.  Taste and adjust seasoning if necessary.

2) In a medium bowl, combine the carrots, avocado, and dressing.  Gently toss to combine.  Sprinkle with the seeds on top and serve immediately.

NOTE: According to Colleen Patrick-Goudreau, author of Color Me Vegan, this recipe can be premade and stored in the refrigerator (covered) for half an hour or as much as a day without the seeds.  Before serving, toss again, adjust the seasonings, and sprinkle the seeds on top.

Last modified on Thursday, 15 March 2012 10:00