Roasted Carrot And Avocado Salad Recipes

ROASTED & RAW CARROT SALAD WITH AVOCADO

Steps:

• Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy cleanup.
• To prepare the carrots: First, peel all the carrots. Then, reserve 3 large carrots and set them aside. Slice the remaining carrots on the diagonal into pieces about 1/2″ thick and 1 1/2″ long. On the baking sheet, toss the carrot pieces with enough olive oil to lightly coat them. Arrange them in a single layer and sprinkle them lightly with salt. Bake for 25 to 30 minutes, tossing halfway, until the carrots are tender and turning deeply golden on the edges.
• Meanwhile, slice the remaining 3 carrots into very thin rounds (about as thin as you possibly can; you should have about 1+ cup sliced). Place the carrot rounds in a bowl, and fill the rest of the bowl with cold water and a handful of ice cubes (this will make the carrots nice and crisp). Set the bowl aside.
• When the carrots are done roasting, arrange them across a large platter. Drain the carrot rounds well, and sprinkle them all over the roasted carrots.
• Halve the avocado(s) and remove the pit(s). Thinly slice half of the avocado and carefully scoop out the pieces with a large spoon. Arrange the slices in sections over the salad. Dice the rest of the avocado, scoop out the pieces and arrange them all over the salad.
• Drizzle the salad dressing lightly all over the salad by the tablespoon, then sprinkle the green onion and leafy herbs on top. Finish by sprinkle the salt, red pepper flakes (if using) and a few twists of black pepper on top. Serve promptly, as the avocado will brown over time.

ROASTED CARROT AND AVOCADO SALAD

Steps:

• Heat oven to 400 degrees. 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. Add vinegar and 2 tablespoons of the oil, and mix well.
• Arrange carrots in a roasting pan and spread spice paste on top. Place orange and lemon halves, cut side down, on carrots. Roast until carrots are tender and starting to brown, about 45 minutes.
• Using tongs, arrange carrots on a serving platter. With a dishtowel to protect your hands, squeeze juice from the roasted orange and lemon halves into a measuring cup. You should have about 1/2 cup juice. Beat in remaining 2 tablespoons oil. Season with salt and pepper. Drizzle some of this sauce over the carrots.
• Arrange avocado over carrots, then scatter sprouts on top. Drizzle with reserved sauce, top with dollops of sour cream and a sprinkling of the seeds. Serve.

ROAST CARROT AND AVOCADO SALAD WITH ORANGE AND LEMON DRESSING

Steps:

• Preheat the oven to 350 degrees F.
• Parboil the carrots in boiling, salted water for 10 minutes, until they are very nearly cooked, then drain and put them into a roasting pan. You should flavor them while they're steaming hot, so while the carrots are cooking get a pestle and mortar and smash up the cumin seeds, chilles, salt and pepper. Add the garlic and thyme leaves and smash up again until you have a kind of paste. The idea here is to build up the flavors. Add enough extra-virgin olive oil to generously cover the paste, and a good swig of vinegar. This will be like a marinade, a rub and a dressing all in one! Stir together, then pour over the carrots in the pan, coating them well. Add the orange and lemon halves, cut side down.
• These will roast along with the carrots, and their juice can be used as the basis of the dressing. Place in the preheated oven for 25 to 30 minutes, or until golden.
• While the carrots are roasting, halve and peel the avocados, discarding the pits, then cut them into wedges lengthwise and place in a big bowl. Remove the carrots from the oven and add them to the avocados. Carefully, using some tongs, squeeze the roasted orange and lemon juice into a bowl and add the same amount of extra-virgin olive oil and a little swig of red wine vinegar. Season, and pour this dressing over the carrots and avocados. Mix together, have a taste and correct the seasoning. Call your gang round the table while you toast or broil your ciabatta slices.
• Tear the toasted bread into little pieces and add to the dressed carrot and avocado. Mix together, toss in the salad leaves and cress and transfer to a big platter or divide between individual plates. Spoon over a nice dollop of sour cream, sprinkle over your toasted seeds and drizzle over some extra-virgin olive oil.
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AVOCADO MARGARITAS

Steps:

• In a blender combine the ice, avocado, tequila, lime juice, triple sec, agave nectar, 1 sprig cilantro, and jalapeno. Cover and blend until smooth.

THE BEST ROASTED CARROT AND AVOCADO SALAD EVER

Steps:

• Preheat oven to 400ºF.Peel the carrots and cut them into ½ inch pieces.In a bowl mix the ground cumin, red pepper flakes, garlic, ½ teaspoon of salt and 1 ½ tablespoon of olive oil. Add the carrots and toss to combine.Spread the carrots into a single layer on a baking sheet lined with parchment paper and roast for 25 minutes or until fork tender. Remove from the oven and let cool slightly.In a large bowl, place the avocado, arugula or salad greens and warm carrots.Drizzle with 2 tablespoons of olive oil and lime juice and toss to coat. Season to taste with salt and black pepper.Divide the salad between serving plates and serve.

ROASTED CARROT AND AVOCADO SALAD

Steps:

• Roast the carrots: Preheat your oven to 400 degrees. Toss the carrot chunks in a medium bowl with two tablespoons of the olive oil, cumin and as generous of a helping of salt and pepper as you like. (We like a lot. Especially with sweet things like carrots.).
• Spread them on a roasting sheet and roast for about 20 minutes, or until tender and browned. Of course, roasting time will vary depending on the thickness of your carrots. Our heftier chunks took over 30.
• Finish the salad: Once the carrots are roasted, arrange them on a serving platter with slices of avocado on top. Drizzle the salad with the last tablespoons of olive oil, lemon juice and extra salt and pepper, if it needs it. Eat immediately.

HONEY-LEMON ROASTED CARROT SALAD

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Divide carrots between two 10x15-inch baking pans. Drizzle with 1 tablespoon oil per pan; toss to coat.
• Roast carrots until soft and starting to brown, stirring occasionally, about 20 minutes. Top with sliced garlic and roast 5 minutes more. Let cool 15 minutes.
• Meanwhile, whisk together lemon juice, honey, salt, pepper, and remaining 1 tablespoon oil in an extra-large bowl. Add roasted carrots, arugula, and cranberries; toss to coat. Top with sunflower seeds and shaved Parmesan.