Carrot & Avocado Salad with Cilantro-Onion Dressing

By Tufgrlz

Ingredients

• 3/4 pound carrots, peeled, sliced lengthwise, and cut into 2″ diagonals
• 1 ripe avocado (not too soft)
• 1/2 cup finely chopped fresh cilantro
• 1/3 cup finely chopped white onion
• 3 tablespoons extra virgin olive oil
• Juice of 1 lemon
• 1 small garlic clove, minced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Details

Adapted from wineskinny.com

Preparation

Step 1

Blanch carrots in boiling salted water for about 5 minutes, until crisp-tender. Drain and stop the cooking by tossing the carrots in ice water. Drain and pat dry.

Peel and dice avocado and place in bowl with carrots.

Whisk together the cilantro, onion, oil, lemon juice, garlic, salt and pepper and pour over carrots. Toss gently but thoroughly. Taste and adjust seasoning. Serve immediately.