Avocado & Carrot Salad with Toasted Seeds & Sesame Dressing
Nutritionist's Pick

Avocado & Carrot Salad

with Toasted Seeds & Sesame Dressing

20 MIN
$20.99 2 Servings
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From the Test Kitchen

To bring together soft butter lettuce, crisp carrots, and creamy avocado, you'll mix our nutty sesame dressing with fresh lime juice and a bit of honey. To top it all off, you'll toast almonds, sunflower seeds, sesame seeds, and pepitas in the pan with sesame oil and spicy sambal oelek for a delicious, crunchy kick.
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Dietary Information

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Vegetarian Nutritionist's Pick
  • Nutrition
    PER SERVING
  • Calories
    520 Cals (est.)
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fresh
ingredients
Avocado & Carrot Salad with Toasted Seeds & Sesame Dressing
Title
  • 1 head Butter Lettuce
  • 6 oz Carrots
  • 1 Avocado
  • 1 Lemon
  • 2 Tbsps Raw Pepitas
  • 2 Tbsps Sliced Roasted Almonds
  • 1 tsp Black & White Sesame Seeds
  • 4 tsps Honey
  • 2 Tbsps Roasted Sunflower Seeds
  • 1 Tbsp Sesame Oil
  • 3 Tbsps Sesame Dressing
  • 1 Tbsp Sambal Oelek
  • 1 Tbsp Mirin (Salted Cooking Wine)
  • 1 Tbsp Rice Vinegar
time-saving
tips & techniques
step-by-step
instructions
1 Prepare the ingredients & make the dressing

Wash and dry the fresh produce. Cut off and discard the root end of the lettuce; roughly chop the leaves. Halve and pit the avocado; using a spoon, remove the avocado from the skin, then thinly slice. Peel the carrots and grate on the large side of a box grater; place in a bowl. Add the mirin and vinegar; stir to coat. Halve the lemon crosswise; squeeze the juice into a large bowl, straining out the seeds. Add the sesame dressing and half the honey; season with salt and pepper. Whisk to combine.

2 Make the seed topping

In a medium pan (nonstick, if you have one), heat the sesame oil on medium until hot. Add the almonds, sunflower seeds, sesame seeds, and pepitas. Cook, stirring occasionally, 2 to 3 minutes, or until toasted. Turn off the heat. Add the remaining honey and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Stir until thoroughly combined.

3 Make the salad & serve your dish

To the bowl of dressing, add the chopped lettuce, sliced avocado, and dressed carrots (including the liquid); toss to combine. Taste, then season with salt and pepper if desired. Serve the salad garnished with the seed topping. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients & make the dressing

Wash and dry the fresh produce. Cut off and discard the root end of the lettuce; roughly chop the leaves. Halve and pit the avocado; using a spoon, remove the avocado from the skin, then thinly slice. Peel the carrots and grate on the large side of a box grater; place in a bowl. Add the mirin and vinegar; stir to coat. Halve the lemon crosswise; squeeze the juice into a large bowl, straining out the seeds. Add the sesame dressing and half the honey; season with salt and pepper. Whisk to combine.

2 Make the seed topping

In a medium pan (nonstick, if you have one), heat the sesame oil on medium until hot. Add the almonds, sunflower seeds, sesame seeds, and pepitas. Cook, stirring occasionally, 2 to 3 minutes, or until toasted. Turn off the heat. Add the remaining honey and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Stir until thoroughly combined.

3 Make the salad & serve your dish

To the bowl of dressing, add the chopped lettuce, sliced avocado, and dressed carrots (including the liquid); toss to combine. Taste, then season with salt and pepper if desired. Serve the salad garnished with the seed topping. Enjoy!

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