Time for something orange! Here’s a delicately crunchy and flavorful carrot, avocado & grape tomato salad, using shredded carrot as the base and complemented with fresh, chopped chives.
Required equipment for this recipe:
- Kitchen knife
- Cutting board
- Large salad bowl
- Utensils to mix ingredients
- 500 grams carrots shredded
- 500 grams grape tomatoes sliced and quartered
- 1 avocado cubed
- 1/2 cup chives chopped
- 2-3 tablespoons olive oil extra virgin
- lemon juice (half of a lemon)
- himalayan crystal salt to taste
- mixed peppercorns to taste
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Get ingredients ready for preparation and use.
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Add shredded carrot to bowl.
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Add lemon juice, olive oil, ground peppercorn, salt and chives to bowl.
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Use hands to massage and mix bowl contents for 30 seconds.
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Add avocado and tomatoes to bowl and mix with utensils.
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Optionally allow contents to marinade for 15-20 minutes, and serve.
As always, try as best you can to procure and use organic ingredients. Make sure to rinse and clean your produce properly before use.
Use cold-pressed, organic, non-refined and unheated oils only.
Look for olive oil in dark bottles that contain sediment at the bottom, indicating a high quality, natural, and unrefined extra virgin olive oil that was packaged while the oil was fresh.
Special ingredient(s) used:
