Spiced Carrot Avocado Salad
Shlata chizo, a grated carrot salad brought to Israel from Morocco in the ‘40s, is a traditional dish of Rosh Hashanah. Typically carrots are marinated in charmoula; a blend of oil, lemon juice, garlic, cumin and salt, and often spiced with fresh chiles. This version pairs carrorts with creamy avocado.
- 1 lb carrots, scrubbed or peeled, coarsely grated or cut in ribbons
- 1/4 c. chopped fresh cilantro
- 2 garlic cloves, crushed
- 1/4 c. canola or extra-virgin olive oil
- Juice of 1 – 2 lemons
- 1 t. paprika
- 1/2 t. ground cumin
- 1/2 t. harissa (Middle Eastern hot sauce) or sambal oelek
- Pinch of salt
- 1 – 2 ripe but still-firm California avocados
In a large bowl, toss the carrots, cilantro, garlic, oil, lemon juice, paprika, cumin, harissa and salt. Cover and refrigerate for an hour or for up to 24 hours to allow the carrots to marinate. Alternatively, heat the oil in a large skillet and quickly sauté the carrots, sprinkling with the salt, for about 30 seconds. Transfer to a bowl and toss with the remaining ingredients. Let sit for about 30 minutes.
Peel avocado(s), pull out pit and quarter lengthwise. Serve wedges of avocado with the marinated carrots piled on top. Serves 4.