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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
1 lb medium carrots |
1/2 cup chopped fresh cilantro |
1/4 cup finely chopped onion |
3 tablespoons extra-virgin olive oil |
2 tablespoons fresh lemon juice |
1 small garlic clove, finely chopped |
3/4 teaspoon salt |
1/4 teaspoon black pepper |
1 firm-ripe california avocado |
Directions:
1. Halve carrots lengthwise, then cut diagonally into 2-inch pieces. Cook carrots in a 4- to 6-quart pot of boiling salted water until just tender, 5 to 6 minutes. Drain in a colander and transfer to a bowl of ice and cold water to stop cooking. Let stand 5 minutes, then drain again and pat dry.
2. While carrots cool, stir together cilantro, onion, oil, lemon juice, garlic, salt, and pepper in a large bowl until combined.
3. Quarter avocado lengthwise, then peel and pit. Cut into 1/2-inch pieces and add to dressing along with carrots. Toss to combine.
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