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
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
- Blanch the carrots in well-salted, boiling water for 5 minutes
- Drain and rinse with cold water
- Combine the carrots with the avocado and salad greens
- 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.