For something so ugly, the avocado is a surprisingly delicious fruit. A ripe avocado melts in the mouth like butter, velvety soft with its own mild flavor. I love a good batch of guacamole as much as the next person, but sometimes I like to eat avocados in a simpler, healthier way. This salad is designed to compliment the unique flavor and texture of avocado without overwhelming it. Razor thin slices of carrot add structure and sweet nuttiness, which is balanced by the acidic lemon juice sprinkled on top. This bright, fresh salad will perk up the dreariest of winter days.

*serves 1

1/2 ripe Haas avocado
1/2 carrot
2 tsp fresh squeezed lemon juice
cilantro to garnish

To achieve the thin slices of carrot, cut a carrot in half and run a vegetable peeler along the length of the half you plan to use. Repeat this until it becomes too difficult to grate the carrot without grating the fingers holding the carrot. You can just eat the extra carrot, or save it for later. Make the grated carrot into a nest on your plate. To cube the avocado, cut it in half. Twist it to separate the two halves. Put the half with the pit in an airtight container in the fridge, and use a butter knife to cut the other half of the avocado into cubes with it still in the peel. Use a spoon to scrape the cubes out of the peel onto the carrot nest you made. Sprinkle lemon juice on top of the salad, and garnish with cilantro and lemon slices.