Carrot-avocado salad
Indulge in the perfect mix of fresh carrots and creamy avocado in this delightful salad bursting with vibrant flavors. Perfect for a light and refreshing meal!
Ingredients:
- Salt
- 450g carrots, thinly sliced on the diagonal or julienned
- 1/4 cup extra-virgin olive oil
- 2 tablespoons sherry vinegar or red wine vinegar
- 2 garlic cloves, minced
- 1 tablespoon fresh lemon juice
- 1 tablespoon minced shallot
- 1 tablespoon chopped parsley
- 1 teaspoon Dijon mustard
- 1 teaspoon sugar
- Freshly ground pepper
Instructions:
- Start by heating a medium saucepan of water until it reaches boiling point. Add some salt to the water, then put in the carrots and cook them until they are slightly soft, which should take about 3 minutes; then remove the water from the pan.
- Next, in a spacious bowl, mix together olive oil, vinegar, minced garlic, lemon juice, finely chopped shallot, parsley, mustard, and a bit of sugar. Season the mixture with salt and pepper. Add the cooked carrots and mix them well with the dressing. Place the bowl in the refrigerator for a minimum of 4 hours or overnight to enhance the flavors. The carrot salad can be served either cold or at room temperature.
Summary:
- Calories: 1891 kcal
- Fat: 161 g
- Protein: 23 g
- Carbs: 117 g
- Potassium: 4654 mg
- Magnesium: 326 mg