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Recipe from Eat This, My Friend – Everyday vegetarian recipes for sharing by Jade O’Donahoo, published by Hardie Grant Books, RRP $24.99
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Dressing
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Carrot and avocado salad with seeds recipe
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Serves: 1
Ingredients
Nothing beats using your own fresh produce or materials around the house.
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What to do
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Dry toast the seeds in a frying pan over high heat. Toss regularly, and as soon as they start to colour, remove from the heat and transfer to a large bowl.
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Add the carrot, coriander and chilli, and gently toss.
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To make the dressing, place all the ingredients, along with a big pinch of salt, into a screw-top jar and shake vigorously until well mixed.
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Pour the dressing onto the salad and toss to coat. Taste to check the seasoning and adjust if necessary, then top with the avocado and serve.
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