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Healthy Diet: Carrot and Avocado Salad

Posted on Jul 01, 2015

Posted in: Healthy Diet

Last week we roasted beets from Farmer’s Market to make a delicious salad.  This week we are roasting carrots and pairing them with avocados.  I am always on the lookout for different or unusual combinations and this recipe from Smitten Kitchen caught my eye.  The sweetness of the carrots pairs beautifully with the freshness of the avocado. The squeeze of lemon at the end brightens everything up and makes it feel summery.  This is a quick and easy recipe that pairs nicely with any sort of grilled protein or you could even use it on top of greens for a more robust salad.

Roasted Carrot and Avocado Salad

• 1 pound carrots, scrubbed or peeled and cut into two-inch segments
• 3 tablespoons extra virgin olive oil, divided
• 1/4 teaspoon ground cumin
• Coarse salt and freshly ground black pepper
• 1 avocado, pitted and sliced
• Juice of half a lemon
• 1 tablespoon finely chopped parsley

Roast the carrots: Preheat your oven to 400 degrees.  Spread the carrots on a baking sheet and drizzle with the olive oil.  Sprinkle with a generous pinch of course salt (I like to use Kosher salt or sea salt), freshly cracked pepper (or whatever you have) and cumin.  With clean hands toss everything together and spread in an even layer on the baking sheet.  Roast for 20-30 minutes until tender and browned around the edges.  Roasting time will vary according to the size of your carrot chunks.  The smaller ones will take less time than the larger ones.  I tried to make my chunks all the same size so they cook evenly.

Finish the salad: Once the carrots are roasted, arrange them on a serving platter with slices of avocado on top.  Drizzle the salad with the last tablespoon of olive oil, lemon juice and extra salt and pepper, if it needs it.  Sprinkle with chopped parsley and serve immediately.

 

 

 

 

 

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