Best 3 Roasted And Raw Carrot Salad With Avocado And Toasted Cumin Vinaigrette Recipes
Indulge in a symphony of flavors and textures with our Roasted and Raw Carrot Salad, a vibrant dish that harmonizes sweet, earthy, and tangy notes. Roasted carrots lend a caramelized sweetness, while raw carrots provide a crisp, refreshing crunch. Creamy avocado adds a velvety richness, and toasted cumin vinaigrette ties all the elements together with its warm, nutty aroma. This salad is not only visually stunning but also packed with nutrients, making it a guilt-free indulgence. Explore variations of this recipe, including a refreshing Avocado Carrot Salad with a zesty lemon-tahini dressing, a hearty Carrot, Lentil, and Feta Salad for a protein-rich meal, and a creamy Carrot Salad with Coconut-Cumin Dressing for a tropical twist. Each recipe offers a unique flavor profile and caters to different dietary preferences.
Let's cook with our recipes!
CUMIN ROASTED CARROTS
Steps:
- Preheat an oven to 350 degrees F, or a grill to high (if you are outside, prepare a campfire). Cut any large carrots in half lengthwise and crosswise.
- Drizzle a large sheet of foil with some oil. Arrange the carrots in a flat, single layer over half the sheet of foil. Drizzle the carrots with more oil and sprinkle with the garlic, cumin and salt and pepper. Top the carrots with the butter and drizzle with the honey. Fold the foil in half over the carrots and fold the edges to seal and form a pouch. To avoid crowding the carrots, make two pouches if necessary.
- Cook the pouch in the oven or on a grill or campfire for 15 minutes. To serve, cut open the pouch tableside and finish with a sprinkle of parsley.
Nutrition Facts : Calories 109 calorie, Fat 6.5 grams, SaturatedFat 2 grams, Cholesterol 8 milligrams, Sodium 206 milligrams, Carbohydrate 12 grams, Fiber 3.5 grams, Protein 1 grams, Sugar 6 grams
AVOCADO SALAD WITH TOMATOES, LIME, AND TOASTED CUMIN VINAIGRETTE
Steps:
- Gently mix the tomatoes, avocados, onions, arugula, and half of the vinaigrette in a large bowl. Check for seasoning and add more vinaigrette, if needed. Sprinkle the cumin and cilantro over the top and serve immediately.
- Whisk together the lime juice, vinegar, honey, cumin, and cilantro in a medium bowl. Gradually whisk in the oils until emulsified. Season with salt and pepper, to taste. Do not use a blender to make this vinaigrette.
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
Tips:
- Choose the right carrots: Look for carrots that are firm, smooth, and brightly colored. Avoid any carrots that are limp, bruised, or have blemishes.
- Roast the carrots properly: Roasting the carrots brings out their natural sweetness and flavor. To ensure even roasting, cut the carrots into uniform-sized pieces and toss them with a little olive oil, salt, and pepper.
- Make the cumin vinaigrette ahead of time: The cumin vinaigrette can be made up to 3 days in advance. This makes it a great option for meal prep.
- Use ripe avocados: Ripe avocados are creamy and have a mild, nutty flavor. Avoid any avocados that are hard or have brown spots.
- Serve the salad immediately: This salad is best served immediately after it is made. The roasted carrots will start to lose their crunch if they sit for too long.
Conclusion:
This roasted and raw carrot salad with avocado and toasted cumin vinaigrette is a delicious and healthy side dish that is perfect for any occasion. The combination of roasted and raw carrots, avocado, and cumin vinaigrette is both flavorful and refreshing. This salad is also a great source of vitamins, minerals, and antioxidants. So next time you are looking for a healthy and easy side dish, give this roasted and raw carrot salad a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
