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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.
- Place the cider vinegar and honey in a small bowl and whisk until combined.
- 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.
- 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.
- Strain the cucumber mixture, reserving some of the juice to add back to the salad.
- 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.