Harissa Carrot Salad with Avocado

Name: Harissa Carrot Salad with Avocado
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 2
Cuisine: African
Ingredients: ¾ lb Carrot (3/4 lb. carrots, scrubbed, root ends trimmed, but unpeeled); 1 tsp Cumin Seeds (1 teaspoon cumin seeds); 2 cloves Garlic (2 cloves of garlic, minced); 1 tsp Harissa (harissa to taste, I use about 1/4 cup of homemade harissa, but I suggest starting with a teaspoon if using store-bought, see notes); ½ tsp Granulated Sugar (1/2 teaspoon sugar); ½ tsp Kosher Salt (½ teaspoon kosher salt); ¼ cup Olive Oil (1/4 cup olive oil); 3 tbsp Lemon Juice (3 tablespoons lemon juice (from about 1 lemon)); ½ cup Cilantro (½ cup finely chopped flat leaf parsley or cilantro or a mix of the two); 1 piece Avocado (1 avocado, halved and thinly sliced)

A Moroccan salad of shredded carrots dressed in a warm harissa, cumin, and lemon vinaigrette, finished with herbs and sliced avocado.

30 minAfrican

Servings2

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Vegetarian
Vegan
Gluten Free
Dairy Free
Pescatarian
Halal

Steps

1Send the carrots down the chute of your food processor with the shredder attachment in place. Transfer shredded carrots to a large bowl. Alternatively, coarsely grate with a box grater.
2In a small saucepan, toast the cumin seeds over medium heat until they begin to darken and smell fragrant. Add the garlic, harissa, sugar, salt, and olive oil, and bring to a sizzle. Cook until fragrant, about one to two minutes. Remove pan from the heat and add the lemon juice.
3Pour the dressing over the carrots and mix. Add the herbs and mix again. Add the avocado, if using, and toss again. Serve immediately or let stand for an hour or so before serving. Note: If you would like to make this ahead of time, hold the avocado until just before serving.