April 28, 2016 by dgarnett2013
Carrot, avocado and celeriac salad: Aurora Papafava
- Half a celeriac
- 3 – 4 carrots
- 1 avocado
- Spinach leaves
- Vinaigrette made with cider vinegar
Cut the celeriac into matchsticks using a mandolin or julienne slicer.
Peel the carrots and cut them into ribbons, using a vegetable peeler.
Combine the spinach, avocado, carrot ribbons and julienned celeriac in a large bowl and dress.
Eaten on the first hot day of the year.