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Balsamic carrot and avocado salad

This balsamic carrot and avocado salad is ready within ten minutes. You can serve as a side dish with grilled fish or meat, or with goat’s cheese, fried halloumi, feta etc. for a vegetarian meal. For a vegan version use maple syrup instead of honey and serve it with flat bread. Instead of chilli flakes you can serve it with chopped coriander leaves.
Print Recipe
Prep Time 5 minutes
Resting Time 4 hours
Total Time 7 minutes
Servings: 2 people
Cuisine: Tex-Mex
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 large carrot
  • 1 avocado
  • 2 Tbsp balsamic vinegar
  • 1 Tbsp Acacia honey or maple/date syrup
  • 1 pinch chilli flakes
  • Salt and pepper

Method
 

  1. Shred the carrot finely into a bowl.
  2. Peel the avocado, then cut the flesh into chunks along the stone. Add the avocado chunks to the carrot and discard the stone.
  3. Pour over the balsamic vinegar and honey. Season to taste and toss gently.
  4. Scatter the chilli flakes or coriander leaves on top and serve.