ROASTED AND RAW CARROT SALAD WITH AVOCADO AND TOASTED CUMIN VINAIGRETTE
Provided by Elizabeth Falkner
Categories Salad Side Vegetarian Lunch Avocado Carrot Healthy Vegan Cumin Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 375°F.
- Have an ice bath (a bowl of ice water) ready. Using a vegetable peeler, peel ribbons of carrots from half of the carrots. Place in the ice water to chill (the ribbons will curl after a while in the water).
- Place the remaining whole carrots on a baking sheet; drizzle with some olive oil and season with salt and pepper. Roast until the edges start to caramelize, 15 to 20 minutes. Remove from the oven and set aside at room temperature. Lower the oven temperature to 350°F.
- Toast the pine nuts in the oven for about 10 minutes or in a small pan on the stove top over medium-low heat, shaking constantly, until brown and fragrant; pour into a bowl to cool and set aside. Toast the cumin seeds in a small sauté pan over medium heat, tossing or stirring constantly until fragrant, and then pour quickly into a mortar and pestle or spice grinder and grind into a powder. Alternatively, use ground cumin.
- For the dressing, in a medium bowl, whisk the cumin with the lemon and lime juices, salt, and pepper; slowly whisk in the 1/4 cup olive oil.
- Remove the carrot ribbons from the ice water and pat dry with paper towels. Peel, pit, and slice the avocado.
- Divide the avocado slices and roasted carrots among 4 salad plates. In a bowl, toss the carrot ribbons and greens in the dressing, and divide among the plates.
- Sprinkle a few pine nuts on each salad and serve.
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Tapesh khadka
[email protected]I love the simplicity of this salad. It's a great way to showcase the natural flavors of the vegetables.
Shauna Haney
[email protected]This salad is so versatile! I've added grilled chicken, quinoa, and even black beans to it.
Mavis Akwetey
[email protected]I'm not sure what I did wrong, but my salad turned out mushy. I think I overcooked the carrots.
shakib 1-4-2
[email protected]This salad is a bit time-consuming to make, but it's worth the effort. The flavors are amazing!
Elizabeth Udoh
[email protected]I found this salad to be a bit too sweet for my taste. I would recommend using less honey in the dressing.
Ismab Migyagulo
[email protected]This salad is a great way to get your daily dose of vegetables. It's also a good source of fiber and antioxidants.
DJ OSSY MEDIA
[email protected]I'm not usually a fan of carrots, but this salad changed my mind. The roasting process brings out their natural sweetness.
Sabbir Munshi
[email protected]This salad is so easy to make and it's packed with flavor. I've already made it twice this week!
Kalki khadka
[email protected]I made this salad for a party and it was a huge hit! Everyone loved the unique flavor combination.
Nevaeh Negron
[email protected]This salad is amazing! I love the combination of roasted and raw carrots, and the avocado and toasted cumin vinaigrette is the perfect finishing touch.