Ingredients
1/2
cup chopped fresh cilantro
1/4
cup finely chopped onion
3
tbsp extra-virgin olive oil
1
small garlic clove, finely chopped
1
firm-ripe California avocado
Directions
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.
2.
While carrots cool, stir together cilantro, onion, oil, lemon juice, garlic, salt, and pepper in a large bowl until combined.
3.
Quarter avocado lengthwise, then peel and pit. Cut into 1/2-inch pieces and add to dressing along with carrots. Toss to combine.
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