Perfect for a summer day, this salad combines vitamin A-rich carrots with tasty avocado; a perfect combination according to a recent study (see PLC’s previous blog post for details)
1 lb carrots
1/4 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
1/4 teaspoon black pepper
1 firm-ripe avocado
- Halve carrots lengthwise, then cut diagonally into 2-inch pieces. Cook carrots in boiling water until 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.
- While carrots cool, whisk together cilantro, onion, oil, lemon juice, garlic, salt, and pepper in a large bowl.
- Quarter avocado lengthwise, then peel and pit. Cut into 1/2-inch pieces and add to dressing along with carrots. Toss to combine and serve immediately or store in the refrigerator until ready to serve.
Nutrition Facts: 190 caloires, 14g fat (2g saturated fat), 0mg cholesterol, 80mg sodium, 17g carbohydrate, 7g fiber, 6g sugar, 2g protein