Carrot-Avocado Salad Recipe

Name: Carrot-Avocado Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup plus 2 tablespoons extra-virgin olive oil; 3 tablespoons fresh grapefruit juice; 2 teaspoons finely grated grapefruit zest; 1 1/2 teaspoons ground coriander; Kosher salt; Freshly ground pepper; 1 1/2 pounds medium carrots, cut into 1/4 -inch-thick rounds; 1/4 cup roasted almonds, chopped; 1/3 cup chopped parsley; 2 medium Hass avocados, peeled and cut into wedges

Servings: persons

1/4 cup plus 2 tablespoons extra-virgin olive oil
3 tablespoons fresh grapefruit juice
2 teaspoons finely grated grapefruit zest
1 1/2 teaspoons ground coriander
Kosher salt
Freshly ground pepper
1 1/2 pounds medium carrots, cut into 1/4 -inch-thick rounds
1/4 cup roasted almonds, chopped
1/3 cup chopped parsley
2 medium Hass avocados, peeled and cut into wedges

1
Preheat the oven to 450.
2
In a small bowl, whisk the olive oil, grapefruit juice and coriander.
3
On a baking sheet, toss the carrots with 3 tablespoons of the dressing.
4
Spread the carrots in a single layer and roast for about 20 minutes, turning once, until golden and tender.
5
Season with salt and pepper.
6
Meanwhile, in a small bowl, mix the almonds, grapefruit zest and parsley.
7
Transfer the carrots to a platter along with the avocados.
8
Drizzle with the remaining dressing, top with the grapefruit gremolata and serve.

270

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 cup plus 2 tablespoons extra-virgin olive oil, 3 tablespoons fresh grapefruit juice, 2 teaspoons finely grated grapefruit zest, 1 1/2 teaspoons ground coriander, and more.

Yes, Carrot-Avocado Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Carrot-Avocado Salad

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