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In the Kitchen With Amelia & Teddy: Carrot and Avocado Salad

Carrot and Avocado Salad

  • Makes

    2

    2-3
  • Meal
    Lunch
  • Prep

    20 minutes
  • Cook

    0 minutes
  • Total

    20 minutes

    Ingredients:

  • 1 heaping tablespoon tahini
  • 2 tablespoons boiling water
  • 2-3 tablespoons extra virgin olive oil
  • 2-3 tablespoons fresh lemon juice
  • 1 teaspoon honey
  • kosher salt
  • 1 lb (340 g) carrots, thinly sliced
  • 3-4 radishes, sliced (optional)
  • 1 ripe avocado, halved and pitted
  • 2-3 tablespoons toasted sesame seeds or Za’atar
  • 2 scallions, roots and dark green tops trimmed off, white and light green parts thinly sliced
  • handful of roughly chopped fresh parsley (optional)

Directions:

  • 1. In a liquid measuring container or small bowl, stir together the tahini, boiling water, olive oil, honey, and lemon juice.

  • 2. Season to taste with salt.

  • 3. Put the carrots and radishes in a large bowl, add the dressing and toss to combine.

  • 4. Use a spoon to scoop the avocado from its skin and place the pieces over the carrots.

  • 5. Season the avocado with a bit of salt.

  • 6. Scatter the salad with the sesame seeds, scallions, and parsley (if using).  Serve immediately.   

Adapted from Julia Turshen's Small Victories

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