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.
Carrot and Avocado Salad
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
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.