Roasted Carrot and Avocado Salad

By / Photography By Brooke Allen | March 19, 2018

Ingredients

  • 1 bunch carrots (approximately 10—12 medium carrots of any color)
  • 1 teaspoon cumin
  • ½ teaspoon coriander
  • 1½ teaspoons salt
  • 2 tablespoons olive oil
  • Juice of 1 lemon
  • 1—2 avocados, cubed
  • ¼ cup chopped cilantro, to taste Salad greens of choice

Preparation

Preheat oven to 400°.

Peel carrots and chop into ¼-inch slices.  Combine carrots, cumin, coriander, salt and olive oil; mix well.  Roast carrots in the oven 20—25 minutes, or until desired doneness.  Transfer carrots to a large bowl.  Squeeze juice of lemon over the carrots and stir well.  Add avocado cubes and cilantro and carefully mix. Serve as is or over salad greens. This recipe doubles well.

Ingredients

  • 1 bunch carrots (approximately 10—12 medium carrots of any color)
  • 1 teaspoon cumin
  • ½ teaspoon coriander
  • 1½ teaspoons salt
  • 2 tablespoons olive oil
  • Juice of 1 lemon
  • 1—2 avocados, cubed
  • ¼ cup chopped cilantro, to taste Salad greens of choice
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