As spring approaches, we welcome fresh growth, renewed energy, and hopeful days ahead. This simple carrot and avocado salad lifted my spirits—the bright colors and wholesome ingredients felt invigorating. If you use pre-shredded carrots, it comes together in about five minutes, making it an ideal, healthy option for iftar during Ramadan or any time you need a quick, nutritious side.
INGREDIENTS
2 cups shredded carrots
1/2 purple onion, thinly sliced (optional: soak in cold water 20–30 minutes to mellow the flavor)
Sea salt, to taste
Freshly ground black pepper, to taste
Juice of 1 lemon
2–3 tablespoons high-quality extra virgin olive oil
1 avocado, thinly sliced
A few sprigs fresh parsley, chopped
DIRECTIONS
Place the shredded carrots and sliced onion in a salad bowl. In a small bowl or jar, whisk together the olive oil, lemon juice, salt, and pepper until combined. Pour the dressing over the vegetables and gently toss to coat. Arrange the avocado slices on top and fold once or twice very gently so they keep their shape. Sprinkle with chopped parsley and serve immediately.
Note: This salad is very adaptable—add toasted seeds, chopped herbs, or a sprinkle of feta for extra flavor.