Avocado-Carrot Salad

The other day while cleaning out the fridge, I came up with a tasty and colorful side dish to go with the Clean Eating Sirloin Beef Wraps that I was making. I love simple salads with only a few ingredients and minimal prep time, and this fits the bill. It’s also raw, vegan, gluten-free and modern paleo friendly!

Here’s what you’ll need:

Carrot and Avocado Salad Ingredients

Combine these 5 simple ingredients and the result is this amazing green and orange goodness:

Avocado-Carrot Salad

The more you stir it, the more the creaminess of the avocado rubs off and coats the carrots.



Avocado-Carrot Salad

A fresh, colorful salad that makes a great side dish for your favorite sandwich. Serve cold or room temp.


  • 1 ripe avocado, chopped
  • 2 cups carrot, shredded
  • 1/4 cup fresh cilantro, chopped
  • 2 teaspoons apple cider vinegar
  • 1/8 teaspoon sea salt


  1. Combine carrots, avocado and cilantro in a medium bowl.
  2. Add apple cider vinegar and salt.
  3. Toss and serve!

Tip: I used pre-shredded carrots in the photo because that is what I had on hand, however I would strongly encourage shredding your own carrots because they taste fresher that way and improve the overall texture of this salad.


Feel free to add a splash more of the vinegar, if you desire. I brought out my cutting board to chop the cilantro, but alternately you could just snip the cilantro over the bowl with kitchen shears.

You don’t even need the cutting board for the avocado, if you follow my easy “cut in shell” method!

How To Dice an Avocado The Easy Way

Simply cut around the avocado lengthwise to separate it into two halves. I usually do this in the palm of my hand (carefully!) or on top of a paper towel on the counter. Then, holding the avocado firmly in your hand, take a knife and cut a checker pattern into the avocado flesh.

Cutting Avocado in Shell

Give it a slight squeeze to help release the newly cut segments from the shell.

Finally, use a spoon to scoop out the avocado flesh.

Avocado Scoop From Shell

It will scoop right out into perfect little diced chunks, to which you can add directly to your recipe.

With this method you won’t get your cutting board (or fingers!) dirty with avocado since you never actually touch the avocado flesh, only the outer shell.

Avocados are truly a wonder food in my book. In addition to the potassium, fiber, vitamin E, B-vitamins and folic acid, avocados act as a nutrient booster when paired with certain foods like carrots! The avocado helps to better absorb the fat-soluble vitamin A (in the form of beta-carotene) found in carrots. That’s right, a fat-soluble vitamin means that it dissolves in fat, so eating a healthy fat (think avocado, nuts or olive oil) in your meal with foods like carrots, leads to better vitamin absorption.

Try this dynamic orange and green duo in my Avocado-Carrot Salad! Paired with a lean protein, you’ll have a nutritious and healthy lunch that will energize you through the afternoon.

Categories: Food | Tags: , , , , , , , , , , , | 5 Comments

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5 thoughts on “Avocado-Carrot Salad

  1. serenaruns

    That salad looks delicious. Can’t wait to try!

  2. Going to have to try this one, too. What a terrific low-ingredient mash-up!

  3. Pingback: Pinterest Scam Aimed at Foodies « Running on Cloud Nine

  4. Pingback: Pressed Sweet Potato and Avocado Sandwich « Running on Cloud Nine

  5. Looks simple and…simply great! Thanks for sharing. (Will make for lunch at work tomorrow!)

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