Active Time

　　15 min

　　Total Time

　　25 min

　　

Ingredients

Makes 4 side-dish servings

　　1 lb medium carrots

　　1/2 cup chopped fresh cilantro

　　1/4 cup finely chopped onion

　　3 tablespoons extra-virgin olive oil

　　2 tablespoons fresh lemon juice

　　1 small garlic clove, finely chopped

　　3/4 teaspoon salt

　　1/4 teaspoon black pepper

　　1 firm-ripe California avocado

　　

Step 1

Halve carrots lengthwise, then cut diagonally into 2-inch pieces. Cook carrots in a 4- to 6-quart pot of boiling salted water until just tender, 5 to 6 minutes. Drain in a colander and transfer to a bowl of ice and cold water to stop cooking. Let stand 5 minutes, then drain again and pat dry.

　　

Step 2

While carrots cool, stir together cilantro, onion, oil, lemon juice, garlic, salt, and pepper in a large bowl until combined.

　　

Step 3

Quarter avocado lengthwise, then peel and pit. Cut into 1/2-inch pieces and add to dressing along with carrots. Toss to combine.