It’s a lovely, light salad for these early days of Spring, with crunchy thinly sliced carrot, creamy avocado and a nutty dressing of tahini and lemon. Made in a matter of minutes, gorgeous to look at and most importantly: very delicious. And it just happens to be really good for you too, what more can you ask for?
I used carrots in several colors (mostly for the looks!), but you can just use any type of carrot you like. To make it a little more substantial, I added some wholegrain couscous, soaked in vegetable stock. You could easily use quinoa, freekeh or wild rice instead. Or leave the grains away altogether and serve this salad with a few slices of sourdough bread. All equally good.
1 tbsp tahini
2 tbsp boiling water
2 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
3/4 lb (350g) carrots, thinly sliced on the diagonal into coins
1 ripe avocado, halved and pitted
2 tsp toasted sesame seeds
2 scallions, roots and dark green tops trimmed off, white and light green parts thinly sliced
2 tablespoons roughly chopped fresh cilantro (optional)
cooked couscous/quinoa, to serve (optional)
In a medium bowl, whisk together the tahini, boiling water, olive oil, and lemon juice. Season to taste with salt.
Put the carrots in a large bowl, add half of the dressing, and toss to combine. Transfer the dressed carrots to a serving platter.
Use a spoon to artfully scoop the avocado from its shell into pieces and place them over the carrots. Season the avocado pieces to taste with salt and then drizzle the salad with the remaining dressing. Scatter the salad with the sesame seeds, scallions, and cilantro (if using). Serve immediately, with some couscous/quinoa if you like.
(Original recipe from Julia Turshen’s ‘Small Victories’)