Carrot, avocado and scallion salad with lime dressing (serves 4)
The dressing makes this simple salad into something more unusual – it is a combination of lime juice, zest, ginger, cilantro, garlic and oil. I blended them all together in a food processor so the ingredients emulsified. I let the dressing stand for an hour before pouring it over the other ingredients in a Ziploc bag (this makes the dressing coat the veggies evenly and at the same time prevents the avocado from going brown).
4 oz grated carrots
1 avocado – diced
3 large scallions – finely sliced
1 head of romaine lettuce – finely sliced
Place the above 4 ingredients in a Ziploc bag.
Juice of 1 lime
Zest of half a lime
Handful of cilantro
1/2 tbsp. ginger (add more after tasting if you want to)
2 cloves garlic
3 tbsp. extra virgin olive oil
salt and freshly ground black pepper
Place all ingredients in a food processor one by one and process until thoroughly mixed. Let stand for an hour for flavor to develop. Pour over veggies in a Ziploc bag and shake so veggies are evenly coated. Serve after half an hour.