Prep 7 mins
Cook 0 mins
A simple and healthy lunch idea. From Clotilde Dusoulier's wonderful blog, Chocolate and Zucchini. A food processor with a grater attachment is really helpful here.
- 1 lb carrot, grated
- 1 avocado
- 1 lemon, juice of
- 9 ounces cooked chicken breasts (or tofu, or hard boiled egg)
- 1 dash balsamic vinegar
- sea salt
- ground pepper
- Tabasco sauce, to taste
- Roughly mash avocados in a bowl along with the lemon juice and vinegar and season them with salt, pepper, and tabasco sauce.
- Stir in carrots and meat or tofu.
- Refrigerate until ready to serve.
What a pleasant surprise! An unusual salad but really delicious! I served it over mixed greens and used hard boiled egg for the protein. A winner!