Well, this recipe ended up very differently than how it began. I started out with an unique salad that involved roasted lemons and oranges. Immediately I was intrigued by its creativity in using roasted citrus. However, it had so many steps that while I was making it, I felt like I was putting in a lot more work than a simple salad should call for. And more importantly, the roasted citrus didn’t turn out well; it was just dry and unappealing.
While the first recipe resulted in failure, I still liked the combination of flavors- carrots, avocado, and citrus. Here, I made them into a more light and refreshing salad that’s perfect for a hot summer day. Serve with the salmon to make a filling lunch.
Citrus Carrot-Avocado Salad
3-5 carrots (depending on how large), grated
1 ripe avocado, diced
1 bunch curly kale, shredded (use a food processor or a knife)
juice of 1 orange
1 inch piece ginger, grated
1 tablespoon extra virgin olive oil
1 teaspoon rice vinegar
1 teaspoon honey
1/4 cup sesame seeds, for topping
asian twigs, for topping (optional)
Combine orange juice and zest, garlic, ginger, olive oil, rice vinegar, and honey in a small bowl and whisk to thoroughly combine.
Toss carrots, avocado, and kale together in a large bowl. Drizzle on the orange vinaigrette and toss to thoroughly coat. Top with sesame seeds and twigs and serve.