• 1 pound carrots, shaved into ribbons
  • 1 shallot, thinly sliced
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground turmeric
  • Pinch of salt
  • 2 lemons
  • 1/2 cup mint leaves, loosely packed
  • 1/2 cup cilantro leaves, loosely packed
  • 1/2 cup flat-leaf parsley, loosely packed
  • 1/2 cup shelled pistachios
  • 2 teaspoons honey
  • 1/4 cup olive oil
  • 1 avocado, pitted and sliced


  1. Wash and peel the carrots. Shave into ribbons with a potato or y-peeler into a large bowl. Add sliced shallots, seasonings and salt, and cover with lemon juice. Toss and set aside to marinate.
  2. Pick 1/2 cup each of mint, cilantro and flat-leaf parsley and roughly chop. Set aside. Toast and chop the shelled pistachios.
  3. In a small bowl, mix honey, olive oil and additional lemon juice. Add the herbs and nuts to the carrots and drizzle dressing on top. Toss. Serve with sliced avocado.