Carrot Salad with Avocado
Serves: 4-6
  • 1 ½ pounds of carrots, peeled if desired and grated
  • ⅓ cup parsley leaves, chopped
  • ¼ cup raw sunflower seeds, toasted then drizzled with a drop of olive oil and a sprinkle of sea salt
  • 3 Tablespoons lemon juice
  • 1 teaspoon minced shallot
  • ½ teaspoon sea salt
  • A grind of black pepper
  • ½ teaspoon Dijon mustard
  • 1 teaspoon raw honey or pure maple syrup (optional)
  • ¼ cup cold-pressed, extra-virgin olive oil
  • 1 ripe avocado, cubed
  1. Combine carrots, parsley, and sunflower seeds in a serving bowl.
  2. In a jar with a screw-top lid, combine lemon juice, shallot, sea salt, pepper, mustard, honey, if using. and olive oil. Add dressing to salad to taste and combine. Add avocado and gently combine.
The grated carrots and the dressing alone make a tasty and light salad. Don’t be concerned if you don’t have one or more of the other components.
Dill or chives would be a great sub for the parsley.
Walnuts or pistachios would be a great sub for the sunflower seeds.
Recipe by Pamela Salzman at