Asian Carrot Avocado Salad (with Ginger Dressing)

May 12, 2009

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

Raw, Vegan, Gluten-Free, Low Sugar

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