Food

Carrot and avocado salad with seeds recipe

Name: Carrot and avocado salad with seeds recipe
Yield: 1

A light and nutritious salad, perfect for lunch.

Written by Jade O’Donahoo

10 April 2017 •1 min read

Serves: 1

Ingredients

Nothing beats using your own fresh produce or materials around the house.
If you’re missing a thing or two, tick the items you need to add to your shopping list.

- 30 g (¼ cup) mixed seeds (such as sunflower seeds, pepitas and nigella seeds)
- 2 large carrots, peeled and grated
- Large handful roughly chopped coriander
- 1 small red chilli, de-seeded and very finely sliced
- 1 large avocado, cubed
Dressing
- ½ tablespoon wholegrain mustard
- Juice of ½ orange
- 1 tablespoon apple cider vinegar
- 2 tablespoons olive oil

What to do

1. Dry toast the seeds in a frying pan over high heat. Toss regularly, and as soon as they start to colour, remove from the heat and transfer to a large bowl.
2. Add the carrot, coriander and chilli, and gently toss.
3. To make the dressing, place all the ingredients, along with a big pinch of salt, into a screw-top jar and shake vigorously until well mixed.
4. Pour the dressing onto the salad and toss to coat. Taste to check the seasoning and adjust if necessary, then top with the avocado and serve.

: Recipe from Eat This, My Friend – Everyday vegetarian recipes for sharing by Jade O’Donahoo, published by Hardie Grant Books, RRP $24.99

Written by Jade O’Donahoo

Jade O’Donahoo was co-founder and operator of the acclaimed Melbourne hole-in-the-wall café Switch Board. She shares her recipes at Eat This, My Friend.

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