Harissa Carrot Salad with Avocado
Description
I’ve been making this with homemade harissa, which varies in spiciness every time I make it depending on the heat of the chilies. Typically, it is less spicy than store-bought brands, which is why I can use as much as 1/4 cup in this recipe.
Ingreadient :
- 3/4 lb. carrots, scrubbed, root ends trimmed, but unpeeled
- 1 teaspoon cumin seeds
- 2 cloves of garlic, minced
- 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
- 1/2 teaspoon sugar
- ½ teaspoon kosher salt
- 1/4 cup olive oil
- 3 tablespoons lemon juice (from about 1 lemon)
- ½ cup finely chopped flat leaf parsley or cilantro or a mix of the two
- 1 avocado, halved and thinly sliced
Direction :
- Send 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.
- In 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.
- Pour 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.
