Shaved carrots with avocado pesto
blagh, this weather's got me feeling blagh. because one day it's warm/sunny and the next it's cold/overcast. it's confusing + frankly I don't know what to eat on these day either.
ha! I know, poor me. but I'm flipping between craving grilled cheese and kale salads over here.
this carrot salad though, it's kind of like my middle ground. it's fresh with the pesto and carrots, but brine-y with the feta. it's the kind of food I want to eat now + I thought you'd like it too.
and it's simple. just shaved carrots, an avocado (+ parsley) pesto + the feta. toss it all together + enjoy!
shaved carrots with avocado pesto
7 small/medium carrots, peeled
2 bunches parsley (plus more for garnish)
1/2 avocado
1 clove of garlic
1 tablespoon walnuts
1 tablespoon white wine vinegar
7 tablespoons olive oil
Pinch of salt
3 oz. feta cheese, crumbled
Shave the carrots using a vegetable peeler (or spiralizer!) Place the carrot shavings in a bowl of ice water. Set aside.
Combine the parsley, avocado, garlic, walnuts, vinegar + olive oil in a food processor until it turns into a pesto consistency. Taste for seasoning, adding salt if needed. Drain the carrots.
To serve combine the carrots with the pesto + feta crumbles. Serve with more parsley for garnish.