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
Get ingredients ready for preparation and use.
Add shredded carrot to bowl.
Add lemon juice, olive oil, ground peppercorn, salt and chives to bowl.
Use hands to massage and mix bowl contents for 30 seconds.
Add avocado and tomatoes to bowl and mix with utensils.
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: