Roasted Carrot and Avocado Salad

October 11, 2015 | By | Reply More

carrot and avocado salad

What do you get when you combine only a few best-quality ingredients with the right cooking technique? Synergy. There, I said it. And, I’m not even sitting in a meeting at work cringing as I hear such ridiculous corporate jargon escape my lips. Synergy means that the whole is greater than the sum of its parts. So like, 2+2=5 or carrots+avocado=WOW!

I’ve dabbled with my fair share of complicated recipes. Trying adventurous dishes is one of my favorite activities on days when there’s nothing else that needs to get done. While I’ve discovered some amazing flavors this way, I’m always amazed when it’s the simplest of recipes that blows my mind the most. That’s how it is with this roasted carrot and avocado salad, adapted from Smitten Kitchen.

Roasting the carrots in large chunks caramelizes the outside, bringing out the natural sweetness of this humble root vegetable. Sprinkling the carrots with a little cumin prior to cooking seasons them perfectly for pairing with creamy avocado for a surprising flavor combination. The Prez and I enjoy this salad, served at room temperature, with roast chicken or grilled fish. It can also stand on its own for a light vegetarian lunch. If you’re cooking for one, simply scale the ingredients back by half.

Ingredients (Serves 2-3)

1 pound carrots (bonus points for multi-colored heirloom types), scrubbed and cut into 2-inch chunks

3 Tbsp. olive oil, divided

1/4 tsp. ground cumin

Sea salt and freshly ground pepper

1 ripe avocado, pitted, halved and sliced

Juice of half a lemon

carrot and avocado saladStep one:

1 pound carrots, scrubbed and cut into 2-inch chunks

2 Tbsp. olive oil

1/4 tsp. ground cumin

Sea salt and freshly ground pepper

Preheat oven to 400°. Toss carrots with 2 tablespoons of the olive oil, the cumin and salt and pepper. Since carrots get sweet when you roast them, don’t be afraid to salt them generously. Spread the carrots on a rimmed baking sheet and roast them for 20-30 minutes, or until they are browned on the outside and tender. It helps to turn them with a spatula midway through cooking. Remove the carrots from the oven and let them cool.

carrot and avocado saladStep two:

1 ripe avocado, pitted, halved and sliced

Juice of half a lemon

1 Tbsp. olive oil

Gently toss the avocado slices with the cooked carrots, the remaining tablespoon of olive oil, and the lemon juice. Add a little more salt, only if the salad needs it. Serve immediately at room temperature.

 

 

 

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Category: Fall, Food, Recipes, Side Dishes

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