Ingredients

• 1 lb medium carrots
• 1/2 cup chopped fresh cilantro
• 1/4 cup finely chopped onion
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 small garlic clove, finely chopped
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 firm-ripe California avocado

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Instructions

1. Halve carrots lengthwise, then cut diagonally into 2-inch pieces. Cook carrots in a 4- to 6-quart pot of boiling salted water until just tender, 5 to 6 minutes. Drain in a colander and transfer to a bowl of ice and cold water to stop cooking. Let stand 5 minutes, then drain again and pat dry.
2. While carrots cool, stir together cilantro, onion, oil, lemon juice, garlic, salt, and pepper in a large bowl until combined.
3. Quarter avocado lengthwise, then peel and pit. Cut into 1/2-inch pieces and add to dressing along with carrots. Toss to combine.