-
Recipe from Eat This, My Friend – Everyday vegetarian recipes for sharing by Jade O’Donahoo, published by Hardie Grant Books, RRP $24.99
-
-
-
Dressing
-
Carrot and avocado salad with seeds recipe
-
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.
What to do
-
-
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.
-
Add the carrot, coriander and chilli, and gently toss.
-
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.
-
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.
-
