Sesame Asparagus and Carrot Chop

Summary
Prep time	20 min
Cook time	n/a
Source	Smitten Kitchen Keepers by Deb Perelman (pg 46)
Yield / serves	2-3 servings
Rating	(unrated)

Ingredients

• 1/2 lb asparagus
• 1/2 lb slim carrots, rainbow if available
• 2 T unseasoned rice vinegar
• Kosher salt
• 2 T mayonnaise
• 2 t toasted sesame oil
• 2 t sriracha
• 2 t low-sodium soy sauce
• 1 large firm-ripe avocado, diced
• toasted black and/or white sesame seeds, for garnish

Preparation

Hold the asparagus by the tough end (no need to snap it off) and carrots by the stem end, and cut each diagonally into thin slices. Place these in a large bowl, and dress with rice vinegar and a few pinches of salt.

Combine the mayonnaise, sesame oil, sriracha, and soy sauce in a small bowl, whisking until smooth.

When you're ready to eat the salad, add the dressing to the asparagus and carrots, and stir to coat evenly. Add the diced avocado, and gently fold it in. Taste for seasoning, and add salt and more sriracha to your liking. Finish with the sesame seeds.