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Carrot Avocado Salad

April 3, 2012

I had been thinking about trying this salad for weeks because it sounded so appetizing and fresh and I finally made it happen! I just needed to get some ume plum vinegar, which is a new product to me. Basically it is the liquid brine left over from pickling umeboshi plums and commonly used as a condiment in China and Japan. It is used to sprinkle on salads or soups and brings a tangy and salty flavor. It aids in digestion and helps maintain optimum pH of your body. You can find an organic brand at your local health food store.

We enjoyed this salad because it incorporated fresh and lively flavors to create a satisfying meal. I love that it has an Asian flavor without containing soy sauce. This salad is low-carb, rich in healthy fats, high in fiber, and exceptional in taste! Serve with some brown rice or enjoy as is.

Carrot Avocado Salad
Dressing Recipe:
2 tablespoons flaxseed oil or extra-virgin olive oil
3 tablespoons fresh lime juice
2 teaspoons ume plum vinegar
1 tablespoon fresh ginger, grated
1 tablespoon coriander
1 tablespoon agave syrup

Directions:
Blend all ingredients together until combined or place in a container with a tight fitting lid and shake vigorously. Set aside.

Salad Recipe:
4 cups carrots, grated
1/2 cup parsley, chopped
1/2 cup cilantro, chopped
1 green onion, sliced
1/2 cup raw sesame seeds, plus 2 tablespoons to garnish
1 avocado, chopped

Salad Directions:
In a large bowl, combine grated carrots, cilantro, parsley, onion, and sesame seeds. Drizzle dressing over salad and toss to combine. Gently add avocado and garnish with remaining sesame seeds. Eat.

Recipe adapted from Thrive Foods: 200 Plant-Based recipes for Health

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