Tuesday, 1 November 2016

Avocado Carrot Shells

Since childhood, my mother gave a lot of importance to raw vegetables being an integral part of our meal. Kachumber/Salad meant a plate full of raw cucumbers, sliced tomatoes, and carrots sprinkled with some lemon juice and seasoned with salt and pepper.I tried to reinvent this by adding a few more ingredients and seasoning. After all the festive indulgence, what better than a salad to make your tummy feel better.And this healthy option is definitely tasty.

Avacado Carrot Shells


  • Carrots, sliced into small pieces
  • Avocado, mashed 
  • Cucumbers, cut into small pieces, 
  • Cherry tomatoes, halved 
  • Olives, halved
  • Sweet corn, boiled kernels
  • Lettuce, roughly chopped
  • Sesame Seeds
For the dressing
  • Olive oil
  • Honey
  • Salt and pepper
  • Mint leaves
  • Oregano


  • Chop all the vegetables as instructed above and mix in a salad bowl.
  • In another bowl, add all the ingredients for the dressing. 
  • Refrigerate both separately and mix them only while serving. This will make sure the vegetables remain crunchy and do not leave water which is naturally present in them.
  • Add sesame seeds and mix the salad well.
  • Serve in the Avocado Shells. (This is the Avocado covering left after scooping the filling out)
You can use any vegetables as you like. A few options are kale leaves instead of lettuce, baby spinach, onion and Brussels sprouts.
It is a quick filler and a good option to replace the chips with. This recipe can also be made if you are Vegan

Try this recipe and share your pictures with me through the blog.

Happy crunching!

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