1. Julienne carrot (or cut into thin strips), transfer to a bowl. Add the marinade ingredients: vinegar, avocado oil, garlic powder and dry coriander. Season with salt and pepper, stir and let marinate, while preparing the rest of the ingredients.
![](/images/recipephotos/large/chicken-liver-salad-with-marinated-carrots-and-pickles1.jpg)
2. Heat half of the avocado oil in a skillet over medium high heat. Add sliced onion and cook for about 7 minutes, until soft. Transfer to a plate.
![](/images/recipephotos/large/chicken-liver-salad-with-marinated-carrots-and-pickles2.jpg)
3. Add the rest of the oil to the same skillet, sear liver pieces for about 3-4 minutes per side, season with salt, add a little bit of water, cover and cook for another 5-7 minutes, until cooked through. Transfer to a plate to cool.
![](/images/recipephotos/large/chicken-liver-salad-with-marinated-carrots-and-pickles3.jpg)
![](/images/recipephotos/large/chicken-liver-salad-with-marinated-carrots-and-pickles4.jpg)
4. Cut pickles into strips.
![](/images/recipephotos/large/chicken-liver-salad-with-marinated-carrots-and-pickles5.jpg)
5. Cut cooked liver into strips.
![](/images/recipephotos/large/chicken-liver-salad-with-marinated-carrots-and-pickles6.jpg)
6. In a small bowl, prepare the dressing. Combine mayo, sour cream and water (you can omit water if the mixture is thin). Season with salt and pepper.
![](/images/recipephotos/large/chicken-liver-salad-with-marinated-carrots-and-pickles7.jpg)
7. In a bowl, combine liver, marinated carrot, onion, pickles.
![](/images/recipephotos/large/chicken-liver-salad-with-marinated-carrots-and-pickles8.jpg)
Drizzle with the dressing, stir and serve (or refrigerate until serving).
![](/images/recipephotos/large/chicken-liver-salad-with-marinated-carrots-and-pickles-v.jpg)
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