Carrot & Avocado Salad

I made this salad as part of my contribution to our Easter dinner last Sunday. It was inspired by this recipe from Epicurious, as well as by the fact that I had bought carrots and avocado at the grocery store and needed to do something with them. It turned out to be a great spring salad, with a creamy texture redolent with lemon and offset by the tender greens. I would recommend using small, slender carrots for this recipe (but not baby carrots). Despite the presence of avocado, the salad actually tasted better after the flavors had melded for a few hours, but I doubt it would keep longer than one day.

Carrot & Avocado Salad

Serves: 4
Time to make: ~15 minutes

What you need:

• 1 bunch carrots, preferably small, peeled, halved lengthwise and cut into 2-inch pieces
• 1 avocado, cubed
• 2 cups mixed salad greens
• 3 tbsp. olive oil
• 2 tbsp. fresh lemon juice
• salt and pepper to taste

1. Blanch the carrots in well-salted, boiling water for 5 minutes
2. Drain and rinse with cold water
3. Combine the carrots with the avocado and salad greens
4. Toss gently with the olive oil, lemon juice, salt and pepper

On the Blogs…

Chocolate & Zucchini offers a recipe for Grated Carrot Salad with Avocado.

If you have leftover carrot and avocado, you might try this Nuevo Laredo Tlapeno Soup from rachel’s bite.

Or you can make a carrot-avocado mask for your face — apparently, it reduces signs of aging.