Shaven Carrot and Apple Salad with Hemp Hearts and Avocado

Let me tell you a cute story about this one time I shaved a bunch of carrots and apples into a bowl. As you may remember, my family visited me this past August, and I loaded them up with vegetables and cookies. The part I left out is when my sweet cousin started to wonder if I was trying to kill her (Cause of Death: Spicy Food, in the form of Creamy Chipotle Mason Jar Dressing). See, the first time around with those shaven carrots and apples, I added bell pepper, red onion, scallions, hemp hearts, and avocado; I also utilized the spicy, smoky-sweet flavor of chipotles in adobo…and I added a lot of it (as in, you should probably try the dressing linked above if that’s the kind of thing you like).

I can respect a person who is honest about what they can and cannot do; Carly politely helped herself to the other parts of our meal, returning each time to the spicy carrots and determining it was simply too much. But then she kept coming back. And it was great, because when we all started cleaning up after dinner, she grabbed the bowl of Carrot/Apple Salad and started eating out of it. Because at some point, once she started, she couldn’t stop. Which was precisely how I felt about this dish when I first made it.

HOWEVER, I have learned to handle constructive criticism with grace, and I realize that we humans often prefer the choice to subject ourselves to the slight masochism that can be chipotles in adobo. So I made an equally delicious, optional dressing-spiked with the bite of lemon, the tang of greek yogurt, and the oniony aroma of scallions-just in case. The choice is entirely yours, darlings.

IN OTHER NEWS: I will be changing my domain name (i.e., the thing that looks like: http://www.roastpotatoesfor.com) and layout very soon. You may note, upon visiting my website, that the name has already changed to Queen Smithereen (Tastes and Morsels from a Yogi & Home Cook). This is because things are happening, and things happening is awesome. I’m trying to give everyone some time to adjust before it all switches. From what I understand, this should not affect your ability to follow, BUT–in case it does, please know that you will find me under this new name (Queen Smithereen) and we can reunite once more. Thank you to everyone for all your support and encouragement as I revamp my website. {hugs}

One Year: White Cheddar and Roasted Apple Scones
Two Years: Peanut Butter and Miel Cheerio Bars

Shaven Carrot and Apple Salad with Hemp Hearts and Avocado
Makes 8-10 Servings
3 large carrots, peeled with ends removed
1 green apple, peeled
1/4 of a red onion, diced
1 green bell pepper, deseeded and diced
3 tbsp hemp hearts
1/4 cup Creamy Chipotle Mason Jar Salad Dressing or Lemon Yogurt Dressing (recipe follows)
sliced avocado, for serving

Lemon Yogurt Dressing
Makes about 1/4 cup
2 tbsp extra virgin olive oil
1 tbsp plain greek yogurt
juice of half a lemon
1 scallion, white and green parts only, thinly sliced
salt and pepper, to taste

Using a mandolin or vegetable peeler, shave long strands from the carrots into a large bowl. Use a vegetable peeler to similarly shave pieces of apple into the bowl. Add onion, bell pepper and hemp hearts. Add either Creamy Chipotle Dressing or Lemon Yogurt Dressing, stirring to combine; if using Lemon Yogurt Dressing, whisk ingredients together in a separate bowl prior until fully combined. Top each serving with sliced avocado.