Carrot avocado salad with lemon and coriander
This carrot avocado salad blends the sweetness of carrots with creamy avocado, seasoned with tangy lemon juice and fresh coriander. It's a refreshing option, perfect as a side dish or light meal.
Cook time 25 min
Prep time 15 min
Ingredients:
8 carrots3 tbsp olive oil
1/4 tsp black pepper
2 tbsp lemon juice
1 tsp coriander leaves
1/4 cup onion
3/4 tsp salt
1 avocado
1 garlic clove
Carrot avocado salad with lemon and coriander is a refreshing and nutritious dish that combines the sweetness of carrots with the creamy texture of avocado. Enhanced by the tangy flavor of lemon juice and the aromatic hints of coriander, this salad is perfect as a side dish or a light meal. Whether you're looking to boost your vegetable intake or try a new flavor combination, this recipe is a fantastic choice.
Instructions:
- Wash and peel the 8 carrots.
- Using a grater or a food processor, grate the carrots into fine shreds.
- Place the grated carrots in a large mixing bowl.
- In a small bowl, combine the 3 tablespoons of olive oil, 2 tablespoons of lemon juice, 1/4 teaspoon of black pepper, 3/4 teaspoon of salt, and 1 finely minced garlic clove.
- Whisk the ingredients together until well combined.
- Finely chop 1/4 cup of onion.
- Add the chopped onion to the bowl of grated carrots.
- Finely chop 1 teaspoon of fresh coriander leaves.
- Add the chopped coriander leaves to the carrot and onion mixture.
- Pour the lemon and olive oil dressing over the carrot, onion, and coriander mixture.
- Toss the salad well to ensure all ingredients are evenly coated with the dressing.
- Cut the avocado in half, remove the pit, and scoop out the flesh.
- Cut the avocado into bite-sized cubes.
- Add the cubed avocado to the salad and gently mix to combine, being careful not to mash the avocado pieces.
- Taste the salad and adjust the seasoning with additional salt, pepper, or lemon juice if needed.
- Transfer the carrot avocado salad to a serving dish.
- Garnish with a few extra coriander leaves if desired.
This carrot avocado salad with lemon and coriander is a delightful mix of flavors and textures. It's not only easy to make but also packed with nutrients. With just a few simple ingredients, you can create a vibrant, tasty dish that is sure to impress. Enjoy your meal as part of a healthy lifestyle!
Carrot avocado salad with lemon and coriander FAQ:
The carrot avocado salad typically stays fresh for about 1 day in the refrigerator. However, the avocado may brown quickly, so it's best to consume it soon after preparation.
You can substitute avocado with diced cucumber or cooked chickpeas for a similar creamy texture or added nutrition, respectively.
You can use any type of onion, but red onion is preferred for its mild flavor and color. Yellow or white onions will work as well.
A ripe avocado should yield slightly to gentle pressure. If it's too hard, it needs more time to ripen, and if it's too soft or has dark spots, it may be overripe.
You can prepare the carrot and onion mixture ahead of time. However, it's best to add the avocado and dressing just before serving to prevent browning and ensure freshness.
Cooking Tips:
- Use fresh, young carrots for the best flavor and texture.
- To prevent the avocado from browning, add it just before serving.
- Adjust the seasoning to your taste preferences; you can add more lemon juice for extra tang or more coriander for a stronger herb flavor.
- If you prefer a spicier salad, consider adding a pinch of chili flakes.
- For an added crunch, consider topping the salad with roasted nuts or seeds.
Nutrition Facts
4 ServingsCalories 140kcal
Protein 2.31g
Carbohydrates 18g
Fiber 7g
Sugar 7g
Fat 18g
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