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Roasted Carrot and Avocado Salad

Roasted Carrot and Avocado Salad

Roasted Carrot and Avocado Salad

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OK, really this really doesn't need a recipe so here goes. Peel, and cut up the carrots into 2-3 inch pieces, cut the thick parts of carrots in half lengthwise. Toss them with olive oil and salt and roast at 350 for about 45 minutes until they get a little browned in spots. While that's happening make the dressing. In a small bowl combine 1 clove of minced garlic, salt, pepper, a teaspoon of grainy or dijon mustard and a pinch of sugar or a dash of honey. Whisk together and add olive oil — you want to have about a 3 to 1 ration of lemon to oil. Of course you can go up or down on that ratio depending on how tangy you like it. Taste for salt and adjust. Toss some tender lettuces with a bit of the dressing and put on the bottom of the platter. When the carrots are done remove from oven and set aside. Cut up the avocado. Place the avocado and carrots over the lettuce. Drizzle dressing and sprinkle pumpkin seeds over the top. A touch of Maldon salt is good too.

Ingredients

  • Lemon
  • Carrots
  • Dijon mustard
  • sugar or honey
  • olive oil
  • garlic
  • avocado
  • lettuce of your choice
  • pumpkin seeds

Instructions

1

OK, really this really doesn't need a recipe so here goes. Peel, and cut up the carrots into 2-3 inch pieces, cut the thick parts of carrots in half lengthwise. Toss them with olive oil and salt and roast at 350 for about 45 minutes until they get a little browned in spots.

2

While that's happening make the dressing. In a small bowl combine 1 clove of minced garlic, salt, pepper, a teaspoon of grainy or dijon mustard and a pinch of sugar or a dash of honey. Whisk together and add olive oil — you want to have about a 3 to 1 ration of lemon to oil. Of course you can go up or down on that ratio depending on how tangy you like it. Taste for salt and adjust. Toss some tender lettuces with a bit of the dressing and put on the bottom of the platter.

3

When the carrots are done remove from oven and set aside. Cut up the avocado. Place the avocado and carrots over the lettuce. Drizzle dressing and sprinkle pumpkin seeds over the top. A touch of Maldon salt is good too.

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