Roasted Carrot And Avocado Salad Recipe

Name: Roasted Carrot And Avocado Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 (6-oz.) packages microwave-in-bag baby rainbow carrots with tops, cut in half lengthwise; 2 lemons, halved; 1 orange, halved; 2 garlic cloves, minced; 4 fresh thyme sprigs; 1 teaspoon ground cumin; 1 teaspoon paprika; 1/2 cup olive oil, divided; 1 teaspoon kosher salt, divided; 1 tablespoon sunflower seeds; 1 tablespoon sesame seeds; 1 tablespoon poppy seeds; 1 tablespoon pumpkin seeds; 1 medium avocado; 1 teaspoon fresh lemon juice; 3 tablespoons red wine vinegar; 1 (5-oz.) package spring greens mix; 1/2 small red onion, thinly sliced; 2 tablespoons Mexican crema

Servings: persons

3 (6-oz.) packages microwave-in-bag baby rainbow carrots with tops, cut in half lengthwise
2 lemons, halved
1 orange, halved
2 garlic cloves, minced
4 fresh thyme sprigs
1 teaspoon ground cumin
1 teaspoon paprika
1/2 cup olive oil, divided
1 teaspoon kosher salt, divided
1 tablespoon sunflower seeds
1 tablespoon sesame seeds
1 tablespoon poppy seeds
1 tablespoon pumpkin seeds
1 medium avocado
1 teaspoon fresh lemon juice
3 tablespoons red wine vinegar
1 (5-oz.) package spring greens mix
1/2 small red onion, thinly sliced
2 tablespoons Mexican crema

1
Preheat oven to 425u00b0. Toss together first 7 ingredients in a 15- x 10-inch jelly-roll pan. Drizzle with 2 Tbsp. olive oil, and sprinkle with 1/2 tsp. salt; toss to coat. Bake 25 minutes or until lightly browned, stirring occasionally. Cool to room temperature (about 30 minutes).
2
Meanwhile, cook all seeds in a small skillet over medium-low heat, stirring constantly, 4 to 5 minutes or until toasted. Remove from heat; cool completely (about 15 minutes).
3
Cut avocado into slices, and toss with lemon juice.
4
Squeeze juice from roasted lemon and orange halves into a large bowl; stir in vinegar and remaining 1/2 tsp. salt. Slowly whisk in remaining 6 Tbsp. olive oil until blended; reserve half of dressing. Toss carrots, salad greens, and red onion with remaining dressing in bowl. Arrange greens on a serving platter or individual plates; top with avocado. Drizzle with crema; sprinkle with toasted seeds. Serve with reserved dressing.
5
Brought to the table by Elizabeth Winslow, co-founder of Farmhouse Delivery.

555

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.

How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: 3 (6-oz.) packages microwave-in-bag baby rainbow carrots with tops, cut in half lengthwise, 2 lemons, halved, 1 orange, halved, 2 garlic cloves, minced, and more.

Yes, Roasted Carrot And 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.

Roasted Carrot And Avocado Salad

How did you like this recipe?

Frequently Asked Questions