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 Salad with Carrots Recipe
Wonderful carrot salad - juicy, delicious, crispy and, most importantly, healthy, and also without mayonnaise! In addition to carrots, there are tender avocados, sweet and sour pomelo and crunchy nuts. Vegetarians will like this salad, because they also have a holiday, and this salad will be relevant in the post.
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Asian Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Asian Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Prepare the salad products and dressing for it. Wash and clean everything. Chop the parsley and finely chop the walnuts.
    Prepare the salad products and dressing for it. Wash and clean everything. Chop the parsley and finely chop the walnuts.
  2. Mix vegetable oil, wine vinegar, honey, curry, a little salt and pepper.
    Mix vegetable oil, wine vinegar, honey, curry, a little salt and pepper.
  3. Peel the carrots and cut them into long strips using a vegetable peeler. Pour over half of the dressing and mix.
    Peel the carrots and cut them into long strips using a vegetable peeler. Pour over half of the dressing and mix.
  4. Cut the pomelo into slices and remove the white film. Divide into pieces. Collect the juice. Peel and slice the avocado and pour the pomelo juice so that it does not darken. Mix the carrots, pomelo and avocado slices in a bowl.
    Cut the pomelo into slices and remove the white film. Divide into pieces. Collect the juice. Peel and slice the avocado and pour the pomelo juice so that it does not darken. Mix the carrots, pomelo and avocado slices in a bowl.
  5. Gently mix the salad. Pour out the second half of the filling.
    Gently mix the salad. Pour out the second half of the filling.
  6. Place the salad heaped on a plate. Sprinkle with chopped parsley and chopped walnuts.
    Place the salad heaped on a plate. Sprinkle with chopped parsley and chopped walnuts.
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