Ingredients

• 10 - tiny baby carrots, boiled a bit and chillid
• 10 - tender French beans, boiled, de-strung and chillid
• 10 - baby potatoes, boiled, peeled and chillid
• 10 - baby tomatoes, ripe and firm
• 10 - small Brussels sprouts
• 10 - small shallot bulbs or baby onions, peeled
• 1 sprig - tender spring onion greens, finely chopped
• 10 - small pickled stuffed olives
• 10 - fresh tender salad leaves, torn roughly
• 1 - small tender avocado
• 10 to 15 - pickled small fresh green peppercorns (optional)
• salt - to taste
• For dressing:
• 1 tbsp - white vinegar
• 1 tbsp - olive oil
• 1 tbsp - lemon juice
• 2 tsp - sugar, ground
• 1/2 tsp - lemon rind, finely grated
• 1/2 tsp - dry mint powder (or 1 tsp very finely chopped fresh mint)
• 1 - green chilli, crushed fine
• 1/2 tsp - ginger, finely grated
• 1/2 tsp - salt

How to Make Baby Carrot Salad

• For dressing:
• Mix all the ingredients together, in a bowl, till well blended.
• Chill in refrigerator, till required.
• To proceed:
• Peel and cut avocado into thin long slivers.
• Sprinkle a little salt on the shallots. Keep aside for 10 minutes.
• In a large salad bowl, add the ingredients as follows:
• carrots, Brussels sprouts, potatoes, halved beans, onions and spring onions.
• Toss lightly. Add all the other ingredients, salt to taste and prepared dressing.
• Toss again to blend dressing.
• Serve chilled.