Shaved Carrot + Avocado Salad with Tahini Dressing

| serves 4 |

Dressing

• 1 tablespoon tahini
• 2 tablespoons boiling water
• 2 tablespoons extra virgin olive oil
• 2 tablespoons fresh lemon juice
• kosher salt

 Salad:

• 3/4 lb (340 g) carrots, thinly sliced on the diagonal into coins
• 1 ripe avocado, halved and pitted
• 2 teaspoons toasted sesame seeds
• 2 scallions, roots and dark green tops trimmed off, white and light green parts thinly sliced
• 2 tablespoons roughly chopped fresh cilantro (optional)

method

1. 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.
2. 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, scallions, and cilantro (if using).  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

spin offs:

toss shaved fennel, thinly sliced kumquats, and sliced scallions with kumquat and/or lemon juice and olive oil.  garnish with fennel fronds, toasted marcona almonds, and lots of shaved parmesan.
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.