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
        balsamic vinegar
          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


                    1. 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.