Carrot and avocado salad
An interesting salad which is a variation of a salad used in Claire Sweeney's Harissa Chicken.
- 1 avocado, sliced
- 2 carrots, peeled and grated
- 1 red onion, thinly sliced
- a handful of roasted almonds
- 1 tablespoon balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 1 tablespoon wholegrain mustard
- Mix the vinegar, olive oil and mustard together to make a dressing.
- Combine the carrots and the avocado, and drizzle with the dressing
- Top with the toasted almond flakes and serve immediately
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