A quick and easy salad with an exquisite balance of asian-influenced flavor. An all-time favorite recipe!
INGREDIENTS:
For the salad:
4 cups grated carrots
1/2 cup cilantro, chopped
1/2 cup parsley, chopped
1 green onion, sliced (white and 1 inch of green parts)
1/2 cup raw sesame seeds, with 2 Tbsp set aside
1 medium avocado, chopped
For the dressing:
2 Tbsp flax seed oil
3 Tbsp lime juice
1 1/2 Tbsp Nama Shoyu (or soy sauce)
1 Tbsp fresh ginger, minced
1 Tbsp ground coriander
1 Tbsp agave nectar
DIRECTIONS:
Toss: Grate carrots and toss in a large bowl with parsley, cilantro, green onions, and sesame seeds (reserving 2 Tbsp of seeds). Set aside.
Blend: In a food processor, blend oil, lime juice, Nama Shoyu, ginger, coriander, and agave nectar.
Combine: Pour dressing over salad, and toss well. Gently fold in avocado, and sprinkle reserved sesame seeds on top before serving.
Serves: 3-4
©2008 www.juliemorris.net
Raw, Vegan, Gluten-Free, Low Sugar
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[...] Asian Carrot Avocado Salad – (view full recipe) [...]
The colors of this dish were so pretty, that I took a picture of it
There was something in it, though that was a little too much for me. I am new to combining all of these great healthy foods, so I’m not sure what it was. I’m guessing it might have been the parsley (since I’m not use to eating fresh parshley or maybe the organic soy sauce I used was a little strong). I couldn’t eat it all by itself, but I mixed some of the avacoado & carrot salad with some fresh spinach, romaine and tomotoes and it was pretty yummy.
I just realized that i didn’t add any Agave Nectar…I’m sure that would have made a difference and sweetened it up
Will have to try again…
Ha- yes, the agave does help balance out the dressing. I also know there’s a lot of people out there that can’t stand the taste of fresh cilantro . . . and this recipe uses quite a bit of it. Personally, I adore cilantro, but you could try reducing or nixing some of the fresh herbs if you find it to be too much. Thanks for sharing your results!