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.

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Roasted Carrot And Avocado Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions