I made a simple (and naturally less visually appealing) version of Clotilde’s Carottes Rapées à l’Avocat. What I like about this recipe is that it can change according to taste and what’s available. All I did was grated a few carrots, chopped up a couple of tomato and one each of yellow and red pepper. Then I scooped out the flesh of a ripe avocado and that’s it. A little olive oil, balsamic, salt and pepper. I made double so there’s extra for lunch tomorrow.