Asian Carrot Avocado Salad

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  • Yield: 4 to 6 servings
  • Prep: 10 mins


2tablespoons flaxseed oil
3tablespoons lime juice
2teaspoons ume plum vinegar
1tablespoon fresh ginger, grated
1tablespoon ground coriander
1tablespoon agave nectar
4cups carrots, grated
1/2cup cilantro, chopped
1/2cup parsley, chopped
1whole green onion, sliced
1/2cup raw sesame seeds with 2 tbsp set aside
1whole avocado, chopped


  1. In a food processor, blend oil, lime juice, miso, ginger, coriander, and agave nectar.
  2. Grate carrots and toss in a large bowl with cilantro, parsley, green onion, and sesame seeds (reserving 2 tbsp of seeds). Set aside.
  3. To serve: Pour dressing over salad, and toss well. Gently fold in avocado, and sprinkle reserved sesame seeds on top before serving.


Recipe reprinted with permission from Thrive Foods by Brendan Brazier. (c) 2011 Brendan Brazier