A light and nutritious salad, perfect for lunch.

be_carrot_and_avocado_salad_recipe

Serves: 1

Ingredients

Nothing beats using your own fresh produce or materials around the house.
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  • Dressing
  • 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

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