Avocado Carrot and Orange Salad

Avocado Carrot and Orange Salad

Salad & Dressings

2 tbsp. seedless raisins
1/4 cup warm water
1 cup fresh orange juice
1/8 tsp. cayenne pepper
1/8 tsp. finely grated fresh ginger root

1/2 tsp. salt
2 cups coarsely grated carrots
1 large,ripe chilled avocado
3 tbsp. fresh lemon juice

SALAT PILCHEI AVOCADO GEZER BEMITZ TAPUZIM( ISRAEL)

Place the raisins in a small bowl, cover with 1/4 cup cold water and soak for 20 minutes. Drain.

Meanwhile combine the orange juice,cayenne pepper, grated ginger root and salt in a deep bowl. Add the carrots and turn them about with a spoon to moisten them thoroughly. Refrigerate at least 1 hour.

Just before serving, cut the avocado in half. With the tip of a small spoon, lift out the seed. Remove any tissue-like fibres clinging to the flesh. Strip off the skin with fingers,starting at narrow stem end. Cut each avocado lengthwise into 2 sections and place them on chilled individual plates. Sprinkle with lemon juice;then, with a slotted spoon, mound the carrots in the cavity of the avocado quarters. Scatter raisins on top. Moisten each filled avocado with the remaining orange marinade and serve at once.