Ingredients

  • 1 ripe avocado
  • 2 carrots
  • 20g sunflower seeds
  • 1 tsp soya sauce or tamari
  • 1 tsp Dijon vinegar
  • 1 tbs vinegar – your best
  • 3-4 tbs extra virgin olive oil

Time: 45 mins

Serves: 4

This is just what we need at this time, carrot salad elevated to a vegan prawn cocktail status. It’s guaranteed to cheer up the day and boost our immune systems.

This is a rehash of a salad that we’ve been eating for years but re-assembled. The carrots and avocado are a great source of vitamin C and antioxidants and the toasted seeds provide omega 3’s and crunch.

I enjoy eating this dressed with a little vinaigrette but a drizzle of olive oil and squeeze of lemon juice would be good too.

Cooking Steps

  • 1
    Carefully split a just ripe avocado in half and remove the pit. Peel each half – the skin should peel back with very little assistance with a knife. Just nick the skin with a knife and with a bit of luck the skin peel back by hand. Put each half in a small bowl.
  • 2
    Peel and grate the carrots then pile the carrots on the avocado
  • 3
    Heat a dry pan and gently toast the sunflower seeds then toss together with a little soya/tamari sauce.
  • 4
    Whisk the vinegar together with the vinegar using a fork then slowly whisk in the olive oil Season with a little salt or a few drops of soya/tamari sauce
  • 5
    Scatter the seeds over the carrots then drizzle over a little vinaigrette
  • 6
    Any left-over vinaigrette can be stored in the fridge – jam jars with lids or recycled mozzarella tubs work well here.

Karen's recipe book

Food for today is a collection of recipes inspired by our garden and our travels for everyday eating and baking.

"Very manageable and absolutely delicious meals and snacks."

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