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

  Raw, All commercial varieties

  1 fruit or 201g

• Garlic

  Raw

  1 cloves, minced or 3g

Directions

1. Halve the carrots lengthwise, then cut them diagonally into 2-inch pieces. Cook the carrots in a 4- to 6-quart pot of boiling salted water until just tender, about 5 to 6 minutes. Drain in a colander and transfer to a bowl of ice water to stop cooking. Let stand for 5 minutes, then drain again and pat dry.
2. While the carrots cool, mix the cilantro, onion, olive oil, lemon juice, garlic, salt, and pepper in a large bowl until well combined.
3. Quarter the avocado lengthwise, then peel and pit it. Cut into 1/2-inch pieces and add to the dressing along with the carrots. Toss to combine.

Similar Foods

• Chopped Kale Salad with Edamame, Carrot and Avocado
• Avocado Green Power Salad
• Curried Carrot Salad with Nonfat Yogurt
• Avocado Salad
• Arugula Avocado Salad
• Buckwheat Avocado Salad