Avocado

Carrot Ribbon "Pasta" Salad

by:
August 10, 2014
Author Notes

This is an interesting variation on the zucchini noodle theme. It is infinitely adaptable - simply mix up the beans, garnishes, and sauce you use - but always tasty and refreshing. Furthermore, it is a well-balanced meal, featuring an excellent combination of carbohydrates, protein, fat, and flavor. To make more servings, simply double, triple, or quadruple the recipe as necessary. —Elisabeth

  • Serves 1
Ingredients
  • 1 large carrot
  • 1 small cucumber, julienned
  • 1 handful of cilantro leaves, minced
  • 1 1/2 tablespoons salsa
  • 1/2 cup cooked chickpeas or black beans
  • 4 baby red potatoes, thinly sliced
  • 1 teaspoon coconut oil
  • salt and pepper
  • 1 mini bell pepper, preferably yellow, cut into slivers
  • 1/4 avocado, peel removed, cut into cubes
In This Recipe
Directions
  1. Preheat the oven to 425 degrees Fahrenheit. Line a small baking sheet with parchment paper. Dump the sliced red potatoes onto the sheet and rub with coconut oil. Sprinkle with salt and pepper. Spread out into a single layer. Roast for 20 - 25 minutes.
  2. Meanwhile, using a vegetable peeler, shave the carrot into thin ribbons. Place the shavings into a serving bowl or onto a plate (however you would prefer to eat the salad.)
  3. Mix in the cucumber, cilantro, salsa, and chickpeas or black beans. When the potatoes are ready, add those in, too. Garnish with the bell pepper and avocado. Serve!

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