Carrot Salad with Charred Pineapple, Avocado & Cumin-Lime Dressing

By Emma Laperruque
April 25, 2018
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Author Notes:

Old-school carrot-raisin salad gets a long-awaited update.

Emma Laperruque

Serves: 4

Dressing

  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons just-squeezed lime juice (about 1 large lime)
  • 1/4 cup golden raisins
  • 3 garlic cloves, smashed, peeled, roughly chopped
  • 1 teaspoon cumin seeds
  • 1 pinch kosher or flaky salt

Salad

  • 1 pound pineapple slabs (from about 1/2 average-sized pineapple)
  • 1 tablespoon sugar
  • 1/2 teaspoon ground cayenne
  • 1 1/4 pounds carrots, peeled
  • 1 cup cilantro leaves
  • 1 pinch kosher salt
  • 2 large avocados, peeled, pitted, and roughly chopped
  1. Combine the olive oil, lime juice, and raisins. Leave to soak while you prep the salad.
  2. Turn on the broiler. Line a rimmed sheet tray with foil. Add the pineapple slabs. Combine the sugar and cayenne in a small bowl, then sprinkle half on top of the pineapple. Broil for 5 to 10 minutes, until very charred. Remove from the oven, flip over, and sprinkle the rest of the cayenne sugar on top. Broil for another 5 or so minutes until charred. Cool completely (a freezer helps!), then chop into big chunks.
  3. Prep the carrots. Use a vegetable peeler to strip the carrots into long ribbons into a big bowl. This will become trickier as you whittle down the vegetable—I like to save the very center for future snacks. Add the cilantro and pineapple to the bowl.
  4. Finish the dressing. Dump the olive oil, lime juice, and raisins into a food processor, along with the garlic, cumin, and salt. Pulse until a creamy, chunky dressing forms. Season with salt to taste.
  5. Add about half the dressing and a pinch of salt to the salad. Toss. Add more dressing to taste—you may not use all of it. Add some avocado, give a very gentle toss, then top with the rest. Serve immediately.

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