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 garlic cloves, peeled; 1 teaspoon cumin seeds; 1 teaspoon fresh thyme leaves; 1/4 teaspoon crushed red chile flakes; Salt and ground black pepper; 1 tablespoon red wine vinegar; 4 tablespoons extra virgin olive oil; 1 pound medium-size carrots peeled; 1 orange, halved; 1 lemon, halved; 1 avocado, pitted, peeled and cut in thin wedges; 1 1/2 cups packed radish or other sprouts; 3 tablespoons sour cream; 3 tablespoons roasted hulled pumpkin seeds

Servings: persons

3 garlic cloves, peeled
1 teaspoon cumin seeds
1 teaspoon fresh thyme leaves
1/4 teaspoon crushed red chile flakes
Salt and ground black pepper
1 tablespoon red wine vinegar
4 tablespoons extra virgin olive oil
1 pound medium-size carrots peeled
1 orange, halved
1 lemon, halved
1 avocado, pitted, peeled and cut in thin wedges
1 1/2 cups packed radish or other sprouts
3 tablespoons sour cream
3 tablespoons roasted hulled pumpkin seeds

1
Heat oven to 400 degrees.
2
In a small food processor or a mortar, pulse or pound the garlic with the cumin, thyme, chile flakes, 1 1/2 teaspoons salt and 3/4 teaspoon pepper to make a paste.
3
Add vinegar and 2 tablespoons of the oil, and mix well.
4
Arrange carrots in a roasting pan and spread spice paste on top.
5
Place orange and lemon halves, cut side down, on carrots.
6
Roast until carrots are tender and starting to brown, about 45 minutes.
7
Using tongs, arrange carrots on a serving platter.
8
With a dishtowel to protect your hands, squeeze juice from the roasted orange and lemon halves into a measuring cup.
9
You should have about 1/2 cup juice.
10
Beat in remaining 2 tablespoons oil.
11
Season with salt and pepper.
12
Drizzle some of this sauce over the carrots.
13
Arrange avocado over carrots, then scatter sprouts on top.
14
Drizzle with reserved sauce, top with dollops of sour cream and a sprinkling of the seeds.
15
Serve.

338

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

Coconut cream is a reliable plant-based alternative to dairy cream.

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 14 ingredients. The key ingredients include: 3 garlic cloves, peeled, 1 teaspoon cumin seeds, 1 teaspoon fresh thyme leaves, 1/4 teaspoon crushed red chile flakes, 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