Shaved Raw Vegetable & Herb Salad with Avocado Curry Dressing
Serves: 2-4
Equipment needed: peeler
Equipment needed: peeler
Ingredients
For the Salad:
- 3 Persian Cucumbers
- 3 French Breakfast Radishes
- 3 orange carrots (4” long)
- 3 purple carrots with yellow centers, or other purple carrots (4” long)
- 1 bunch curly red leaf lettuce, cored, washed and dried
- 1 bunch curly green leaf lettuce, cored, washed and dried
For the Garnish:
- 1 cup cilantro leaves
- ¼ cup Mexican tarragon flowers, or fresh tarragon leaves
For the Dressing:
- ½ cup mashed avocado pulp
- ¼ cup lemon juice
- 1 teaspoon honey
- 1/2 teaspoon curry powder
- ⅛ teaspoon cayenne pepper
Directions
For the Salad:
- Shave the cucumbers: using a peeler, finely shave long wide slices from the cucumber to the seeds, then turn and continue to peel. Discard the seeded center.
- Shave the radishes and carrots.
- Place all of the shaved vegetables in a bowl, toss together, and reserve.
For the Dressing:
- Add all of the ingredients to a small blender, or place in a wide bowl, and whisk all of the ingredients until smooth and creamy.
- Pour into a measuring cup and reserve.
To Serve:
- Place the lettuces and shaved vegetables in a large bowl and pour the dressing all around. Toss to coat with salad utensils until all the ingredients are well coated.
- Arrange the salad on a large platter if serving family style, or portion out onto 4 plates or salad bowls.
- Garnish with fresh cilantro leaves and tarragon flowers or leaves.
