Roasted Carrot and Avocado Salad
- Total Time
- 1 and ½ hours
- Rating
- Comments
- Read comments
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Ingredients
- 3garlic cloves, peeled
- 1teaspoon cumin seeds
- 1teaspoon fresh thyme leaves
- ¼teaspoon crushed red chile flakes
- Salt and ground black pepper
- 1tablespoon red wine vinegar
- 4tablespoons extra virgin olive oil
- 1pound medium-size carrots peeled
- 1orange, halved
- 1lemon, halved
- 1avocado, pitted, peeled and cut in thin wedges
- 1½cups packed radish or other sprouts
- 3tablespoons sour cream
- 3tablespoons roasted hulled pumpkin seeds
Nutritional analysis per serving (4 servings)
335 calories; 26 grams fat; 4 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 4 grams polyunsaturated fat; 25 grams carbohydrates; 9 grams dietary fiber; 11 grams sugars; 5 grams protein; 691 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 400 degrees. In a small food processor or a mortar, pulse or pound the garlic with the cumin, thyme, chile flakes, 1½ teaspoons salt and ¾ teaspoon pepper to make a paste. Add vinegar and 2 tablespoons of the oil, and mix well.
- Step 2
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.
- Step 3
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 ½ cup juice. Beat in remaining 2 tablespoons oil. Season with salt and pepper. Drizzle some of this sauce over the carrots.
- Step 4
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.
Private Notes
Comments
Loved this as a side dish. didn't have radish sprouts so used grated radish which looked attractive and tasted very good. The orange & lemon pulp came out completely when squeezed, so I put it in sieve and used back of spoon to squeeze juices….worked just fine. Will serve this again.
This is a recipe from ABC Kitchen. They blanch the carrots first in unsalted water, that makes them easier to roast.
Also, I think 1 1/2 t of salt was a typo. Less than one on this amount is plenty.
This was amazing. I served the carrots on arugula and put sliced avocado, and feta on top with a tahini dressing.
Just had these carrots at ABC so am delighted to find this!! Made essentially as-is, doubled, so 2x the goodness for same amount of work. Roasting the citrus gives it a subtly different flavor and makes it beautiful to juice. Served on a thin bed of arugula rather than topping with sprouts. I had some Hakurei turnips from the farm box so tried treating them the same as the carrots - genius, haha! They were terrific. Finally, per the photo, ABC serves with torn, toasted croutons - nice addition!
Roast one lemon 1/2 orange Add lime and lemon to equal 1/2 cup Use avocado oil More carrots
Agree with other folks that this recipe was a great idea but a lot of work. A few ideas to simplify next time: 1. No need to roast the citrus—I didn’t think it added much. I also added some lime to the vinaigrette and It really brightened up the flavors. 2. I didn’t love the radish but my husband did (toss up?) 3. I used feta instead of sour cream 4. I just mashed up the avocado 5. The pepita seeds were yum! 6. I finished the dish with a squeeze of lime and flaky sea salt.
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