Carrot Salad With Charred Pineapple, Avocado & Cumi

Name: Carrot Salad With Charred Pineapple, Avocado & Cumin-Lime Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Dressing; 1/4 cup extra-virgin olive oil; 3 tablespoons just-squeezed lime juice (about 1 large lime); 1/4 cup golden raisins; 3 garlic cloves, smashed, peeled, roughly chopped; 1 teaspoon cumin seeds; 1 pinch kosher or flaky salt; Salad; 1 pound pineapple slabs (from about 1/2 average-sized pineapple); 1 tablespoon sugar; 1/2 teaspoon ground cayenne; 1 1/4 pounds carrots, peeled; 1 cup cilantro leaves; 1 pinch kosher salt; 2 large avocados, peeled, pitted, and roughly chopped

Servings: persons

Dressing
1/4 cup extra-virgin olive oil
3 tablespoons just-squeezed lime juice (about 1 large lime)
1/4 cup golden raisins
3 garlic cloves, smashed, peeled, roughly chopped
1 teaspoon cumin seeds
1 pinch kosher or flaky salt
Salad
1 pound pineapple slabs (from about 1/2 average-sized pineapple)
1 tablespoon sugar
1/2 teaspoon ground cayenne
1 1/4 pounds carrots, peeled
1 cup cilantro leaves
1 pinch kosher salt
2 large avocados, peeled, pitted, and roughly chopped

1
Combine the olive oil, lime juice, and raisins. Leave to soak while you prep the salad.
2
Turn on the broiler. Line a rimmed sheet tray with foil. Add the pineapple slabs. Combine the sugar and cayenne in a small bowl, then sprinkle half on top of the pineapple. Broil for 5 to 10 minutes, until very charred. Remove from the oven, flip over, and sprinkle the rest of the cayenne sugar on top. Broil for another 5 or so minutes until charred. Cool completely (a freezer helps!), then chop into big chunks.
3
Prep the carrots. Use a vegetable peeler to strip the carrots into long ribbons into a big bowl. This will become trickier as you whittle down the vegetable-I like to save the very center for future snacks. Add the cilantro and pineapple to the bowl.
4
Finish the dressing. Dump the olive oil, lime juice, and raisins into a food processor, along with the garlic, cumin, and salt. Pulse until a creamy, chunky dressing forms. Season with salt to taste.
5
Add about half the dressing and a pinch of salt to the salad. Toss. Add more dressing to taste-you may not use all of it. Add some avocado, give a very gentle toss, then top with the rest. Serve immediately.

396

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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

You need 15 ingredients. The key ingredients include: Dressing, 1/4 cup extra-virgin olive oil, 3 tablespoons just-squeezed lime juice (about 1 large lime), 1/4 cup golden raisins, and more.

Yes, Carrot Salad With Charred Pineapple, Avocado & Cumin-Lime Dressing 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.

That's it — enjoy your meal!

Carrot Salad With Charred Pineapple, Avocado & Cumin-Lime Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions