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Recipe for Carrot Salad

This healthy, low-fat carrot salad is brimming with flavor! Make sure that both the cilantro and the avocado are fresh and ripe. If you want to give it more of a Mexican flavor, add half a teaspoon (2.5 mL) of cayenne pepper along with the salt and pepper.

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Recipe for Carrot Salad with Cilantro and Avocado

Ingredients

1 lb (500 g) diced carrots
1/2 cup (125 mL) minced fresh cilantro
1/4 cup (60 mL) finely chopped onion
3 tablespoons (45 mL) extra virgin olive oil
2 tablespoons (30 mL) fresh lemon juice
1 small garlic clove, finely chopped
3/4 teaspoon (3.75 mL) salt
1/4 teaspoon (1.25 mL) black pepper
1 ripe avocado, peeled, pitted, and chopped

Directions

Fill a large pot of water and salt liberally. Bring to a boil then add carrots.

Cook until tender, six to eight minutes. Drain carrots and pour cold water over them to stop the cooking process. 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.

While carrots cool, stir together cilantro, onion, oil, lemon juice, garlic, salt, and pepper in a large bowl until combined. Add avocado chunks last, toss, and serve.

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