Since I’ve been in this adjustment limbo, I’ve been slow to figure out when is a good time to cook, especially since I’d been abnormally exhausted after early mornings at the bakery. I’m a bit more accustomed, figuring out that going from one day off to three has given me so much time to work on this, and other things, and just relax, so I’m easing my way back in. If you can’t tell from this recipe, the process has been rather slow. Slow is better than nothing, though, and you can still eat well even when you don’t spend much time preparing a dish or a meal.
If I remember correctly, the given name for this original carrot salad is Minute Carrot and Lemon Salad. It comes together quickly grating carrots by hand, and if you have a food processor to julienne the carrots, it will take even less than a minute. Fast food can be healthy!
This salad is bright and fresh, and diced avocado gives a nice creamy compliment to the crunchy carrots. It’s a great side if you’re starting to grill, the slight tang, sweetness and crispness contrasting well with grilled chicken, and I know I’m going to turn to it constantly as the weather starts to heat up in the summer. For now, though, it’s a perfect addition to the quick meals I make when I’m too tired to even bother with boiling water for pasta for dinner.
Quick carrot and avocado salad
adapted from Le Pain Quotidien Cookbook
makes 4-6 side-sized servings
5 carrots, peeled and grated or julienned using a food processor, mandoline or box grater
2 tablespoon extra virgin olive oil
juice of 1 lemon
¼ teaspoon kosher salt
¼ teaspoon black pepper
1 avocado, diced
1 tablespoon chopped flat-leaf parsley or cilantro, whichever is on hand
Mix together the carrot, oil, juice, salt and pepper in a medium sized mixing bowl. Gently stir in the avocado, sprinkle with parsley or cilantro and serve immediately.