ROASTED CARROT AND AVOCADO SALAD
In 2012, carrots, those little spark plugs in a salad or a stew, were having a moment. Chefs across the country were showcasing handsome, meaty specimens in a rainbow of colors, dressed and garnished without a sliver of meat or fish. Well, maybe a touch of bacon. This salad begins with carrots roasted in a spicy paste. It's finished with smooth avocado, sprouts, sour cream and pumpkin seeds.
Provided by Florence Fabricant
Categories salads and dressings, side dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat oven to 400 degrees. In a small food processor or a mortar, pulse or pound the garlic with the cumin, thyme, chile flakes, 1 1/2 teaspoons salt and 3/4 teaspoon pepper to make a paste. Add vinegar and 2 tablespoons of the oil, and mix well.
- Arrange carrots in a roasting pan and spread spice paste on top. Place orange and lemon halves, cut side down, on carrots. Roast until carrots are tender and starting to brown, about 45 minutes.
- Using tongs, arrange carrots on a serving platter. With a dishtowel to protect your hands, squeeze juice from the roasted orange and lemon halves into a measuring cup. You should have about 1/2 cup juice. Beat in remaining 2 tablespoons oil. Season with salt and pepper. Drizzle some of this sauce over the carrots.
- Arrange avocado over carrots, then scatter sprouts on top. Drizzle with reserved sauce, top with dollops of sour cream and a sprinkling of the seeds. Serve.
Nutrition Facts : @context http, Calories 333, UnsaturatedFat 20 grams, Carbohydrate 24 grams, Fat 26 grams, Fiber 9 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 676 milligrams, Sugar 10 grams, TransFat 0 grams
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Frances Ledonne
[email protected]This salad is a great way to use up leftover roasted carrots. It's quick and easy to make, and it's always delicious.
Tanja Perez
[email protected]I love this salad! It's so easy to make and it's always a hit at parties. I usually add some feta cheese to mine for extra flavor.
melanie niranjini Anthonymootoo
[email protected]This was my first time making roasted carrots and they turned out amazing! The salad was delicious and I will definitely be making it again.
KoraTheWeirdo
[email protected]I followed the recipe exactly and it turned out great! The carrots were roasted to perfection and the avocado and cilantro added a nice touch. I would definitely recommend this recipe.
Bhupinder Paul
[email protected]This salad was a bit bland for me. I think it needed more seasoning.
Rai Nadeem
[email protected]The roasted carrots were a bit too sweet for my taste, but the rest of the salad was great. The avocado and cilantro added a nice creaminess and freshness.
Pardis Arman
[email protected]I made this salad for lunch today and it was perfect. It was light and refreshing, and the flavors were amazing. I'll definitely be making this again soon.
Muneeb sheikh
[email protected]This salad is so easy to make and it's always a crowd-pleaser. I love that it's healthy and delicious, and it's a great way to get my kids to eat their vegetables.
BOY WONDER
[email protected]I'm not usually a fan of roasted carrots, but this recipe changed my mind. They were so sweet and tender, and the avocado and cilantro were the perfect accompaniments. I'll definitely be making this again.
Janice Macdonald
[email protected]This salad was a hit at my last dinner party! The roasted carrots were caramelized and flavorful, and the avocado added a creamy, rich texture. I also loved the crunch from the walnuts and the pop of freshness from the cilantro. It was a great balanc