Roasted Carrot and Avocado Salad

This is a unique salad mixing roasted carrots right out of the oven with cool avocado.  It makes a great summer type salad and was very well received and incredibly easy to make.  Original recipe was found on Yummly.  This has been slightly modified for our tastes and experience.

Ingredients

  • 1 pound carrots, scrubbed or peeled and cut into two-inch segments
  • 3 tablespoons olive oil, divided
  • 1/2 teaspoon ground cumin
  • Sea salt and freshly ground black pepper
  • 1 avocado, pitted and sliced
  • Juice of half a lemon

Directions

  1. Roast the carrots: Preheat your oven to 400 degrees.
  2. Toss the carrot chunks in a medium bowl with two tablespoons of the olive oil, cumin and as generous of a helping of salt and pepper as you like.
  3. Spread them on a roasting sheet and roast for about 30 minutes, or until tender and browned. Roasting time will vary depending on the thickness of your carrots.
  4. With about five minutes left to roast, slice the avocado into slices a little bigger than bite sized.  Do not mince/cube it really small!
  5. Finish the salad: Arrange roasted carrots on a serving platter with slices of avocado on top.
  6. Drizzle the salad with the last tablespoons of olive oil, lemon juice and extra salt and pepper, if desired.  I recommend letting each person add their own salt if they want.
  7. Eat immediately.
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