Carrot Avocado Salad

Ingredients

• Carrots

  Raw

  8 medium or 488g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Lemon juice

  Raw

  2 tbsp or 30g

• Fresh cilantro

  Coriander leaves, raw

  ½ cup or 8g

• Onions

  Raw

  ¼ cup, chopped or 40g

• Salt

  Table

  ¾ tsp or 5g

• Avocados

  California, raw

  1 fruit, without skin and seed or 136g

• Garlic

  Raw

  1 cloves, minced or 3g

Directions

1. Halve carrots lengthwise, then cut diagonally into 2-inch pieces. Cook carrots in a 4- to 6-quart pot of boiling salted water until just tender, 5 to 6 minutes. Drain in a colander and transfer to a bowl of ice and cold water to stop cooking. Let stand 5 minutes, then drain again and pat dry.
2. While carrots cool, stir together cilantro, onion, oil, lemon juice, garlic, salt, and pepper in a large bowl until combined.
3. 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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