Recipe information
Total Time
25 min
Yield
Makes 4 side-dish servings
Ingredients
1 lb medium carrots
1/2 cup chopped fresh cilantro
1/4 cup finely chopped onion
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 small garlic clove, finely chopped
3/4 teaspoon salt
1/4 teaspoon black pepper
1 firm-ripe California avocado
Preparation
Step 1
Halve carrots lengthwise, then cut diagonally into 2-inch pieces. Cook carrots in a 4- to 6-quart pot of boiling salted water until just tender, 5 to 6 minutes. Drain in a colander and transfer to a bowl of ice and cold water to stop cooking. Let stand 5 minutes, then drain again and pat dry.
Step 2
While carrots cool, stir together cilantro, onion, oil, lemon juice, garlic, salt, and pepper in a large bowl until combined.
Step 3
Quarter avocado lengthwise, then peel and pit. Cut into 1/2-inch pieces and add to dressing along with carrots. Toss to combine.
