To the sweet, crunchy carrots I added instead cashew nuts - more subtle in flavour, slightly waxier in texture than the peanuts - and some smooth, creamy avocado. In the dressing, so as not to overpower the fruit, I used lemon juice instead of vinegar to add sourness, and a few pink peppercorns, mainly because I bought them last week in Fortnum and Mason's and wanted to use them, but also because a little heat was needed and the pink flecks look beautiful against the rest of the colours.
Peel and chop the carrots in to short batons. Peel the avocado, slice into 1/2cm semi-circles then in 3 lengthways. Place the carrots and avocado in a bowl and add about a third of the cashews whole. Very roughly chop the remainder of the nuts (just in half is good enough) and throw in the bowl. Bash the peppercorns around in a pestle and mortar a little, then add to the rest of the ingredients. You probably don't need salt as the cashews will contribute enough. Squeeze over the lemon juice, mix well, and enjoy!