Roasted Carrot And Avocado Salad
This recipe combines sweet roasted heirloom carrots with a vibrant cilantro dressing and creamy avocado slices. The roasted carrots are perfectly seasoned and paired with a zesty cilantro mixture, creating a delightful mix of flavors and textures. Finished off with fresh arugula, this dish is not only visually appealing but also a delicious and nutritious feast for the senses.
— Constant Cookbook
Ingredients
- 2 lbs heirloom carrots, trimmed and cleaned with ½ inch of the top remaining
- 2 tablespoons olive oil
- kosher salt and freshly cracked black pepper
- 1 teaspoon red pepper flakes
- 1 shallot, roughly chopped
- 2 cups tightly packed fresh cilantro leaves, tough stems removed
- 1 clove garlic
- 1/2 teaspoons red pepper flakes
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
- 2 small avocados
- a few handfuls of arugula
Instructions
- Preheat oven to 425 degrees F.
- Place the trimmed carrots on a large baking sheet and drizzle with the olive oil. Sprinkle with salt, pepper and red pepper flakes and toss to combine. Transfer to an oven and roast for 25-40 minutes depending on the size of the carrots until soft on the outside with a bite on the inside (a little caramelized)
- In a blender combine the shallot, cilantro, garlic, red pepper flakes, olive oil, red wine vinegar and salt. Pulse until smooth.
- Toss the roasted carrots with 1/2 cup of the cilantro mixture.
- Cut the avocado into wedges and add it to the carrots.
- Serve with some arugula strewn across the top, bottom or whatever floats your boat. Salt and pepper as needed.
Nutrition
- Calories: 485 kcal
- Carbohydrate Content: 28 g
- Protein Content: 4 g
- Fat Content: 42 g
- Saturated Fat Content: 6 g
- Sodium Content: 760 mg
- Fiber Content: 10 g
- Sugar Content: 12 g
- Unsaturated Fat Content: 35 g
- Serving Size: 1 serving
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