A variation on a recipe I glimpsed in a French magazine on my flight back – crunchy, colorful, and satisfying for lunch today.
As simple as can be:
Julienned carrot and orange, thin slices of avocado, some olive oil and hazelnut oil. Sea salt for crunch and, perhaps, topped with some roasted pumpkin seeds for some earthy flavor.
You’ll need:
- 5 thin carrots
- 1 juicy orange (mine came from really far away, South Africa)
- 1 ripe but firm avocado
- a pinch of fleur de sel
- 1 T hazelnut oil
- 1 tsp olive oil
This looks really delicious, carrots and avocado are my favorite vegetables and the addition of orange is really clever 🙂 I have never seen hazelnut oil here! And I thought I have already tried all oil variations 😀
Glad you liked it, Lenna! Enjoy – bon appetit!
So colorful. Love all the flavors too!
Lots of colors and lots of flavors.
What a pretty salad!
Thank you!
This looks deliciously beautiful!!
Thank you very much! It was delicious.