Israeli Carrot Salad - cooking recipe

Ingredients

1 (16 ounce) bag carrots, peeled and coarsely grated
1 cup orange juice, freshly squeezed (2 large oranges)
1/4 cup golden raisin
1 tablespoon fresh ginger, minced
1 teaspoon salt
1/4 teaspoon crushed red pepper flakes
2 medium avocados

Preparation

In a large bowl, combine carrots, orange juice, raisins, ginger, salt and red pepper. Toss to mix and cover. Marinate in refrigerator at least 1 hour or up to 8.
To serve, halve avocados and remove pit. Peel and slice into very thin slices. Place a few avocado slices on each plate decoratively and top with carrot mixture.