May 12, 2014
Moroccan Carrot Salad
By Kusuma Rao, www.Ruchikala.com
The salad dressing can be made ahead in a mason jar in large quantifies. Just season the shredded carrots with salt before hand, then dress to taste.
3 cloves garlic, grated finely on a microplane
¼ cup of olive oil
3 tablespoons of white balsamic (optional)
1 tablespoon of honey
2 lemons, juiced and zested
1 cup cooked chickpeas
6-10 hearty crack of fresh black pepper
2 cups of grated carrots
2 avocados, diced
2 handfuls of flat leaf parsley or cilantro, minced fine
½ teaspoon fennel seeds
½ teaspoon cumin seed
1 teaspoon coriander seed
½ teaspoon. mustard seeds
1-2 dried chili de arbol
Combine carrots with a 1 teaspoon salt, and black pepper, toss evenly, using your hands
Toast spices on low heat in a small skillet for 2-3 minutes on low until fragrant. Grind in a spice/clean coffee grinder, until pulverized. Set aside.
Combine garlic, spices, honey, olive oil, balsamic (if using). Whisk to combine. Add lemon juice and zest and a hearty pinch of salt. Whisk once more. Add chickpeas and toss to coat.
Add chickpea mixture (preceding paragraph) to carrots and toss to coat. Add parsley or cilantro, toss once more, add avocados. Season to taste if necessary.