Red Meat Allergy Friendly Carrot Sticks with Avocado Herb Dip

Total time15 min

Prep time15 min

Cook time0 min

Red Meat Allergy Friendly Carrot Sticks with Avocado Herb Dip

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Ingredients

4 servings

For the carrot sticks

3 large carrots, peeled and cut into sticks
Carrots Loose Organic Bunch Carrots Grimmway Farms Cut & Peeled Baby Carrots Cal-Organic Farms Baby Carrots, Rainbow, Cut & Peeled Bolthouse Farms Baby-Cut Carrots
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For the dip

3 ripe avocados, halved and pitted
3 tbsp fresh lime juice (from about 2 limes)
2 cloves garlic, finely minced
3 tbsp fresh cilantro, finely chopped
1 tbsp fresh parsley, finely chopped
¼ tsp ground ginger
½ tsp fine sea salt, plus more to taste
1 tbsp olive oil

Instructions

1
Peel the carrots and cut them lengthwise into quarters, then crosswise into sticks about 3–4 inches long. Arrange on a serving plate or in a container.
2
Scoop the avocado flesh into a medium bowl. Add the lime juice, garlic, cilantro, parsley, ground ginger, and sea salt.

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