culinary review

Carrot & Avocado Salad

Mon Nov 03, 2008 6:12 pm
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Comments: 3 Views: 2941

This is a very tasty salad. The recipe was inspired by one Clotilde posted on her blog, however we have tinkered with it a little to suit our taste.

It might be difficult to understand before you taste it how interesting and different this salad is. The creamy avocado really does miracles - it transforms ordinary carrots into something truly delicious.

Servings: 4 (if served to hungry people as a side dish)


  • 2 small ripe avocados
  • The juice of a lemon or an orange
  • A dash of balsamic vinegar
  • 6 medium carrots, peeled and grated
  • 3 stalks of celery, chopped
  • Cilantro or other herbs
  • 4 small green onions, chopped
  • Toasted seeds -- sunflower, sesame, flax, or a mix thereof
  • Fine sea salt, freshly ground pepper
  • Tabasco sauce

Combine the avocado, lemon juice, and balsamic vinegar in a medium salad bowl, and mash the avocado roughly with a fork. Sprinkle with salt, pepper, and Tabasco sauce. Fold in the carrots and celery, and stir until well combined. Cover and refrigerate for half an hour or up to a day. Toss again before serving, adjust the seasoning, and sprinkle with liberal amounts of toasted seeds.

Diced chicken or tofu could also be added to this salad for a simple and fulfilling meal.

Mon Apr 30, 2007 11:37 pmI absolutely love this recipe. It is somehow addictive, crunchy and smooth and extremely tasty. Next time i would like to try to use an orange or grapefruit instead of a lemon and maybe even try it with shredded cabbage in addition to carrots.

Sat May 12, 2007 7:47 pmI love it exactly as is--such a great side dish with any meal especially london broil.

Sun May 13, 2007 6:42 pmThis does sound good and I do plan to try it out.

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