Asian Carrot Avocado Salad
Think Stock
- Yield: 4 to 6 servings
- Prep: 10 mins
Ingredients
- 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
Instructions
- In a food processor, blend oil, lime juice, miso, ginger, coriander, and agave nectar.
- Grate carrots and toss in a large bowl with cilantro, parsley, green onion, and sesame seeds (reserving 2 tbsp of seeds). Set aside.
- 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
