Dressing makes extra
4 tablespoon tahini
5 tablespoons boiling water
4 tablespoons extra virgin olive oil
4 tablespoons fresh lemon juice
half bunch of carrots, thinly sliced on the diagonal into coins
1 ripe avocado, halved and pitted
3 teaspoons toasted sesame seeds
4 shallots thinly sliced
4 tablespoons roughly chopped herbs
- in a medium bowl, whisk together the tahini, boiling water, olive oil, and lemon juice. season to taste with salt. put the carrots in a large bowl, add half of the dressing, and toss to combine.
- transfer the dressed carrots to a serving platter. use a spoon to artfully scoop the avocado from its shell into pieces and place them over the carrots. season the avocado pieces to taste with salt and then drizzle the salad with the remaining dressing. scatter the salad with the sesame seeds, shallots, and herbs
- serve immediately.
note: if your sesame seeds aren't already toasted, put them in a dry skillet over medium heat and cook, stirring, until they're golden brown, about 4 minutes
dress shaved celery, toasted walnuts, and chopped italian parsley with lemon juice and olive oil.
dress shaved cabbage with sesame seeds, rice wine vinegar, and sesame oil.
dress shaved green apples with fish sauce, lime juice, and brown sugar. stir in salty peanuts and thinly sliced fresh red chile.