Top | Sides and Salads
Carrot Avocado Salad
(recipe, Katie Hickey)
This recipe is very flexible. You can leave out the tofu entirely, or sub in chicken or chickpeas instead. Leave out the sunflower seeds or use another nut instead. Go with it where you will- it's very tasty.
One small ripe avocado, about 150 grams (5 1/3 ounces), diced
The juice of a lemon, lime or orange
Fine sea salt, freshly ground pepper
Tabasco sauce or similar or strong mustard, to taste
4 medium carrots, about 450 grams (1 pound) total, peeled and grated
250 grams (9 ounces) firm tofu or cooked chicken, diced
Toasted seeds -- sunflower, sesame, flax, or a mix thereof
- 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 tofu, 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.