Carrot, Cucumber, and Avocado Salad

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This recipe is inspired by one of my favorite dishes at a Portland restaurant called Departure PDX. While the original recipe is not gluten- or nightshade-free, chef Gregory Gourdet and his staff have always been accommodating to my dietary restrictions, and this salad is always among the dishes that they make for us. I wanted to come up with my own version so I could make it myself, as well as share with all of you!

When making this recipe at home, I love keeping the ingredients “chunky” — this lends a great texture to the salad. The dressing is slightly tangy, sweet, and zesty, thanks to the ginger. Blanching the carrots for a few minutes, while kind of a pain, lends an absolutely perfect texture to already soft and sweet farm carrots.

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Carrot, Cucumber, and Avocado Salad
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • ¼ cup apple cider vinegar
  • 2 tablespoons honey
  • 1 lb pickling cucumbers, thinly sliced with a mandoline
  • 1 teaspoon sea salt
  • ½-inch piece of ginger, finely grated
  • 1 lb rainbow carrots, halved lengthwise and cut into 3-inch chunks
  • 1 bunch cilantro, chopped
  • 1 avocado, cubed
  • Olive oil, to taste
Instructions
  1. Place the cider vinegar and honey in a small bowl and whisk until combined.
  2. Pour over the cucumber slices, sprinkle with sea salt and ginger, and stir to combine. Place in the refrigerator for at least 2 hours or overnight.
  3. When you are ready to make the salad, bring a large pot of water to a boil on the stovetop. Blanch the carrots for 3-4 minutes, and then drain and rinse with cold water.
  4. Strain the cucumber mixture, reserving some of the juice to add back to the salad.
  5. Add the cilantro, avocado, carrots, and cucumber mixture to a large bowl and toss to combine. Add back some of the cucumber juice and olive oil to taste and serve.
Notes
Note: This recipe doesn't keep well once mixed, so if you'd like to serve it for multiple meals make sure you keep the cucumber mixture separate and cut the avocados fresh!

 

About Mickey Trescott

Mickey Trescott is a cook and one of the bloggers behind Autoimmune Paleo. After recovering from her own struggle with both Celiac and Hashimoto’s disease, adrenal fatigue, and multiple vitamin deficiencies, Mickey started to write about her experience to share with others and help them realize they are not alone in their struggles. She is a certified Nutritional Therapy Practitioner by the Nutritional Therapy Association, and is the author of The Autoimmune Paleo Cookbook, a guide and recipe book for the autoimmune protocol, and AIP Batch Cook, a video-based batch cooking program. You also can find her on Instagram.

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