I was thinking of something fun and different to make for the July 4th holiday. While looking in the refrigerator for an idea I started to think about carrots and salads. The idea of a carrot salad, similar to the potato salad jumped at me.
The carrots and potatoes are roots and I thought to myself if the potatoes can make a delicious salad then the carrots definitely can be just as delicious. I did just that. I made me a carrot salad for the holiday!
What I liked about the carrot salad is that it surprisingly taste (even better) than the potato salad. The creaminess of the avocado blended with the fresh taste of peppers, onions gives the salad that summery taste. Serving this salad as a side on July 4th truly brought the meal together.
Carrot Salad Recipe
Prep time: 20 minutes Total time: 30 minutes
6 Whole medium Carrots, peeled, cut into medium pieces, about 2 1/2 cups
1/2 cup mixed peas and corn
I/2 cup mixed colored sweet peppers
1/4 cup onions, chopped
I small ripe tomato, cut in pieces
I/2 of a whole medium avocado, about 1/2 cup
1 cup fully cooked or roasted chicken breast, cubed
2 hard boiled eggs cut into pieces
1 1/2 tablespoon mayonnaise or preferred dressing
Salt and pepper to season to taste
- Add carrots to a medium pot, cover with water to about 2 inches over carrots, cook on medium to high heat until carrots are tender but not too soft. Remove from heat, drain and allow to cool completely.
- Place cooked carrots in mixing bowl and chunky mash using a fork.
- Add all other ingredients to carrots except the mayonnaise. Sprinkle with salt and pepper and stir to combine ingredients.
- Add mayonnaise to ingredients in bowl and stir to combine.
- Chill or serve immediately with barbecue.