Roasted & Raw Carrot Salad with Avocado
Ingredients
The salad
-
2
pounds
carrots
-
1 to 2
tablespoons
extra-virgin olive oil
-
1
large or 2 small
ripe avocado
-
⅓
cup
chopped green onion
-
⅓
cup
torn fresh leafy herbs (basil, mint, dill and/or cilantro)
-
¾
teaspoon
flaky sea salt or ½ teaspoon kosher salt, to taste
-
1
pinch
red pepper flakes (omit if sensitive to spice)
-
to taste
freshly ground black pepper
The dressing
-
4
tablespoons
sunshine salad dressing
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Peel the carrots and reserve 3 large ones. Slice the remaining carrots diagonally into pieces about ½" thick and 1 ½" long.
- Toss the carrot pieces with olive oil and sprinkle with salt. Bake for 25 to 30 minutes, tossing halfway.
- Slice the reserved 3 carrots into very thin rounds and soak them in ice water.
- Once the roasted carrots are done, arrange them on a platter and drain the soaked carrot rounds.
- Slice and dice the avocado, arranging the pieces over the salad.
- Drizzle the salad dressing over the salad and top with green onion and herbs.
- Finish with salt, red pepper flakes, and black pepper. Serve promptly.
Nutrition Facts (estimated)
Servings
4 side salads
Calories
250
Total fat
17g
Total carbohydrates
24g
Total protein
4g
Sodium
200mg
Cholesterol
0mg
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