Roast Carrot Avocado Salad With Orange Lemon Dressing Recipes

ROAST CARROT AND AVOCADO SALAD WITH ORANGE AND LEMON DRESSING

Roast Carrot and Avocado Salad with Orange and Lemon Dressing image

If you're going to use cooked carrots in a salad you've got to make it with some attitude! This fantastic Moroccan-style salad combines roast carrots with avocados - and because they have the same texture in your mouth, I thought I'd add the chargrilled flavor and crunch of toasted ciabatta to round things off. With spices, seeds, sour cream and a delicious citrus dressing, you've got a winner.

Provided by Jamie Oliver

Categories appetizer

Time 50m

Yield 4 servings

Number Of Ingredients 17

Ingredients

1 pound medium mixed colored carrots, with their leafy tops
Sea salt
2 level teaspoons whole cumin seeds
1 or 2 small dried chiles, crumbled
Freshly ground black pepper
2 cloves garlic, peeled
4 sprigs fresh thyme, leaves picked
Extra-virgin olive oil
Red or white wine vinegar
1 orange, halved
1 lemon, halved
3 ripe avocados
4 (1/2-inch thick) slices ciabatta or other good-quality bread
2 handfuls interesting mixed winter salad leaves (like Treviso, arugula, radicchio or cavolo nero tops), washed and spun dry
2 bunches watercress
2/3 cup sour cream
4 tablespoons mixed seeds, toasted

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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ROAST CARROT AND AVOCADO SALAD WITH ORANGE AND LEMON DRESSING RECIPE

Roast carrot and avocado salad with orange and lemon dressing Recipe image

Encapsulated beet-juice spheres under verjuice ice and lemon thyme froth. Torchon of monkfish liver cooked sous vide in an immersion circulator at 64 degrees Celsius. Jamon iberico consomme.Ah, fall, the season of college football, PTA meetings -- and high-profile chef cookbooks.But entertaining as it may be to leaf through hotly anticipated new books by Thomas Keller and Ferran Adria, Grant Achatz of Alinea and the Fat Duck's Heston Blumenthal, the home cook is likely to leave the cooking of the complex recipes in those volumes to the professionals.So instead of enrolling in culinary school and purchasing the special equipment and ingredients (liquid nitrogen canisters, toad skin melons) called for by some chef-authors, consider that this fall's dazzling cookbook lineup has many impressive offerings for the amateur. Six books, some debuts and some by chefs who've penned previous cookbooks, are welcome additions to any home cook's working library.Nate Appleman of A16, an Italian restaurant in San Francisco, and David Tanis, longtime chef at Chez Panisse in Berkeley, New York chef (at 50 Carmine, Il Buco and others) Sara Jenkins and L.A.'s own "Two Dudes," Jon Shook and Vinny Dotolo of Animal, have all written first cookbooks happily suited to the home cook.Add new family-focused books by British chefs Jamie Oliver and Hugh Fearnley-Whittingstall, and you have an impressive list of accessible cookbooks to choose from.Of these six, three -- by Appleman, Oliver and Tanis -- were the most consistent, intelligent and creative."A16: Food + Wine" is the best of the bunch. This debut book by chef Nate Appleman and wine director Shelley Lindgren with Kate Leahy strikes a satisfying balance between simple and complex. It reads like a road map to the food and wine served at A16 (which is perhaps fitting, since the restaurant was named for a road in southern Italy), combining recipes and terrific photography by Ed Anderson with primers on wine by Lindgren and tutorials on ingredients from Appleman.Even the novice cook can make Appleman's raw zucchini salad with green olives, mint and pecorino. It's an easy no-cook recipe, but one that combines technique (briefly salting ribbons of thinly sliced raw zucchini to soften them and remove water) and sophisticated flavor combinations, with impressive results.A recipe for bucatini with tomatoes and bottarga combines purchased pasta and a sauce made with Roma tomatoes that are first salt-roasted -- for six hours -- with a very generous grating of bottarga (pressed, cured fish roe). Taken individually, each ingredient is rich in flavor: The tomatoes are velvety and dense, the pasta is simple, and the bottarga is unusual and complex; the three together are magnificent.Monday meatballs is another basic dish, meatballs covered by San Marzano canned tomatoes and baked under aluminum foil. But Appleman's extras -- grinding the meat yourself (use a food processor), and adding ricotta and more than the usual amount of bread crumbs -- elevate the simple to the extraordinary.More advanced cooks can opt for Appleman's recipes for from-scratch squid-ink pasta or pizza baked on a charcoal grill. Or try the unusual grilled shrimp with pickled peppers, preserved Meyer lemons and toasted almonds. If you don't have pickled peppers or preserved Meyers on hand, the chef gives you easy instructions for making them yourself.Jamie Oliver's eighth book, "Jamie at Home: Cook Your Way to the Good Life," is billed as an hommage to his garden. In the preface, the popular British chef (television's former "Naked Chef") explains that he's fallen in love with his "veg." The book, beautifully photographed by David Loftus, is a folksy, endearing exploration of what he does with that garden windfall.Oliver tells readers to add a "swig of vinegar" or to "scrunch up" two pounds of strawberries with their hands for a quick jam. But for all the cuteness, Oliver really is charming, and his dishes are fresh, imaginative and well-balanced.A striking salad combines whole carrots roasted -- along with a halved lemon and orange -- in a spice blend. The juice from the citrus forms the base of a quick vinaigrette. Tossed with handfuls of garden greens and slices of avocado, the salad gets another dimension from a dollop of sour cream and a sprinkling of toasted seeds. It's refreshing, deeply flavorful and inventive.Oliver's grilled lamb kebabs -- meatballs formed around skewers, then grilled and wrapped in purchased flatbread, salad greens and quick homemade condiments -- are just as much fun, both to prepare and to eat. (Oliver is good at deciding which ingredients are worth the effort to make from scratch, and which aren't.)A matter of courses"APlatter of Figs and Other Recipes" is the first cookbook from Chez Panisse's David Tanis. Like the restaurant, the book offers simple menus of three or four courses for eight. (At Chez Panisse, a menu composed of a single series of courses is offered each night; diners aren't given options.)Tanis' book, interspersed with a nicely written narrative of the chef's ideas and back story, is a lovely read. The recipes are nice too, although the book can be frustrating for those cooking for fewer than eight.The menus are simple and rely heavily on market cycles. Zuppa di fagoli, served with garlic-rubbed toasts, is a well-executed white bean soup, but it's heightened with the unusual addition of fennel seeds and further torqued by a drizzle of rosemary-infused olive oil.On the suggested fall menu that includes the soup recipe, the dessert is a deft almond biscotti (Tanis' simple recipe for this often underrated dessert is a great addition to a cook's repertoire), but the first and third courses are composed simply of salumi and olives, and pears and cheese. Both are fine ideas, but you want something more from a chef with Tanis' experience and imagination.Tanis' minimalism doesn't always serve him well in other ways. Some menus are too bare-bones, some dishes a bit flat. A blueberry-blackberry crumble is so berry-heavy it seems more an enormous compote than a structured dessert, and a honey-lavender ice cream is nuanced but far too sweet.The books by Sara Jenkins, Hugh Fearnley-Whittingstall and the Dudes, Jon Shook and Vinny Dotolo, are less reliable but often inspiring. "Olives & Oranges: Recipes and Flavor Secrets From Italy, Spain, Cyprus and Beyond," by Jenkins and Mindy Fox, is a lively cookbook with a Mediterranean spin. It's Jenkins' first book, though she's cooked at a string of New York restaurants (her restaurant, Porchetta, is opening this fall).Jenkins' dishes are straightforward, interesting for often-striking flavor combinations. But the recipes can be hit-or-miss. Cantaloupe gazpacho is a blend of melon and cucumber with olive oil, a splash of sherry vinegar and a bit of shallot.Topped with matchsticks of prosciutto and a sprinkling of Aleppo pepper, the soup is easy, unusual and shot with flavor. But although a fattoush, or Middle Eastern salad of toasted pita and chopped vegetables, looked nice on the plate, it tasted flat.Kid-friendly cuisine"The RIVER Cottage Family Cookbook," by Fearnley-Whittingstall and Fizz Carr, is the latest book by the British chef and television personality. It's a book geared to parents and their kids -- somewhat of a departure for Fearnley-Whittingstall, who has frequently appeared on Gordon Ramsay's expletive-filled television shows, and whose first book, "Cook on the Wild Side," discussed preparing road kill.The book does a great job of hitting its target audience, with short tutorials on subjects such as flour and chocolate, recipes for smoothies and ideas for kid-friendly projects, such as creating an ice-cream maker. Some of the recipes, however, aren't so spot on.A basic chocolate mousse is fantastic, and so easy your kids could start their careers as pastry chefs with it. But the honey fudge never set, remaining a sticky goo. A roast chicken turned out undercooked, bland even for kids; and though the accompanying gravy was tasty, there was only a scant tablespoon's worth.Shook and Dotolo's first book, "Two Dudes, One Pan: Maximum Flavor From a Minimalist Kitchen," is as colorful and slightly scruffy as the chefs themselves. The book is a happy mishmash, with recipes ranging from spicy citrus-glazed duck breasts to basic buttermilk pancakes.Some recipes are very successful riffs on the traditional: Bacon-wrapped (the Dudes love bacon) meatloaf is shot with herbs, moist and deeply flavorful. But other dishes are disappointing.Vinny's spaghetti Bolognese was too heavy, thickened at the end with unnecessary butter and cream, and oddly one-dimensional. Pan-roasted eggplant (the chefs' secret ingredient when they were on "Iron Chef") with shallot vinaigrette turned out both underseasoned and undercooked.Although some of these new user-friendly cookbooks are uneven, the standouts -- Appleman's and Oliver's -- are practical yet imaginative, with accessible instructions and helpful tips. They're also a bargain compared with many of the for-pros books: All six hardcovers come in at below $40 each.Meanwhile, chefs, wannabe chefs and collectors willing to spend a little more money ($250 for Blumenthal's "The Big Fat Duck Cookbook") or who have a handy immersion circulator (needed for Keller's sous vide book) will have a stack of great cookbooks this fall too.

Provided by Amy Scattergood

Categories VEGETARIAN, SALADS

Time 1h

Yield Serves 8

Number Of Ingredients 16

Ingredients

1 pound medium carrots, assorted colors, with a quarter inch of the leafy tops
2 teaspoons whole cumin seeds
1 or 2 small dried chiles, crumbled
Sea salt and freshly ground black pepper
2 cloves garlic, peeled
4 sprigs thyme, leaves picked
Best-quality olive oil
Red wine vinegar
1 orange, halved
1 lemon, halved
3 ripe avocados
4 ( 1/2 -inch) slices of ciabatta or other good quality bread
2 handfuls colorful mixed salad leaves, such as Treviso, arugula or radicchio
2 bunches watercress
2/3 cup sour cream, optional
4 tablespoons mixed seeds, toasted

Steps:

Heat the oven to 350 degrees. Parboil the carrots in boiling salted water for 10 minutes, until they are nearly cooked, then drain and place them in a roasting pan.
Meanwhile, in a mortar and pestle, smash the cumin seeds, chiles, one-fourth teaspoon salt and one-eighth teaspoon pepper. Add the garlic and thyme and smash again until you have a kind of paste. Add 1 1/2 tablespoons olive oil, or enough to generously cover the paste, and 1 teaspoon of vinegar. Stir together, then pour over the carrots, coating them well.
Add the orange and lemon halves, cut-side down, to the pan of carrots. Place in the oven for 25 to 30 minutes, or until the carrots are light golden brown
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. Using tongs, carefully squeeze the juice from the roasted orange and lemon into a bowl (you should have about one-half cup juice) and add the same amount of olive oil and 2 tablespoons vinegar, or to taste. Season with one-fourth teaspoon salt and one-eighth teaspoon pepper, or to taste, and pour enough dressing over the carrots and avocados to coat. Mix together, taste and correct the seasoning.
Toast, broil or grill the bread, then tear it into little pieces and add to the dressed carrots and avocados. Mix together, toss in the salad leaves and the watercress, add additional dressing to taste, and transfer to a big platter or divide among individual plates. You may not use all of the dressing; we used three-fourths cup.
Add a dollop of sour cream, if desired, sprinkle with toasted seeds and drizzle with more olive oil. Serve immediately.

ROAST CARROT & AVOCADO SALAD WITH ORANGE & LEMON DRESSING

Roast carrot & avocado salad with orange & lemon dressing image

With loads of spices, seeds, yoghurt and a delicious citrus dressing, this avocado salad's a winner

Provided by Jamie Oliver

Categories Healthy lunchbox Jamie at Home Vegetables Christmas Fruit Healthy meals Mains

Time 50m

Yield 4

Number Of Ingredients 16

Ingredients

500 g medium differently coloured carrots, with their leafy tops
2 level teaspoons whole cumin seeds
1-2 small dried chillies
2 cloves garlic, peeled
4 sprigs fresh thyme, leaves picked
extra virgin olive oil
red or white wine vinegar
1 orange, halved
1 lemon, halved
3 ripe avocados
red wine vinegar
4 x 1 cm thick slices ciabatta or other good-quality bread
2 handfuls mixed winter salad leaves (like Treviso, rocket, radicchio or cavolo nero tops), washed and spun dry
2 punnets cress
150 ml fat-free natural yoghurt
4 tablespoons mixed seeds, toasted

Steps:

If you're going to use cooked carrots in a salad you've got to make it with some attitude! This fantastic Moroccan-style salad combines roast carrots with avocados - and because they have the same texture in your mouth, I thought I'd add the chargrilled flavour and crunch of toasted ciabatta to round things off. With spices, seeds, yoghurt and a delicious citrus dressing, you've got a winner.
Preheat the oven to 180°C/350°F/gas 4. Parboil your carrots in boiling, salted water for 10 minutes, until they are very nearly cooked, then drain and put them into a roasting tray. You should flavour them while they're steaming hot, so while the carrots are cooking get a pestle and mortar and smash up the cumin seeds, chillies, 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 flavours. 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 tray, 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 your avocados, discarding the stones, then cut them into wedges lengthways 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 griddle 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 yoghurt, sprinkle over your toasted seeds and drizzle over some extra virgin olive oil.

Nutrition Facts : Calories 433 calories, Fat 33 g fat, SaturatedFat 6 g saturated fat, Protein 9.5 g protein, Carbohydrate 25.9 g carbohydrate, Sugar 14.1 g sugar, Sodium 1.41 g salt, Fiber 7.8 g fibre

ROAST CARROT AND AVOCADO SALAD WITH ORANGE AND LEMON DRESSING

ROAST CARROT AND AVOCADO SALAD WITH ORANGE AND LEMON DRESSING image

Categories Salad Vegetable Side

Yield 4 servings

Number Of Ingredients 18

Ingredients

1 pound medium differently colored carrots, with their leafy tops
2 level teaspoons whole cumin seeds
1 or 2 small dried chillies, crumbled
sea salt and freshly ground black pepper
2 cloves of garlic, peeled
4 sprigs of fresh thyme, leaves picked
extra virgin olive oil
red or white wine vinegar
1 orange, halved
1 lemon, halved
3 ripe avocados
red wine vinegar
4 x ½-inch-thick slices of ciabatta or other
good-quality bread
2 handfuls of interesting mixed winter salad leaves (like Treviso, arugula, radicchio or cavolo nero tops), washed and spun dry
2 bunches of cress
2⁄3 cup of sour cream
4 tablespoons mixed seeds, toasted

Steps:

Preheat the oven to 350°F. Parboil your 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, chillies, 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 your 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.

ROASTED CARROT AND AVOCADO SALAD

Roasted Carrot and Avocado Salad image

In 2012, carrots, those little spark plugs in a salad or a stew, were having a moment. Chefs across the country were showcasing handsome, meaty specimens in a rainbow of colors, dressed and garnished without a sliver of meat or fish. Well, maybe a touch of bacon. This salad begins with carrots roasted in a spicy paste. It's finished with smooth avocado, sprouts, sour cream and pumpkin seeds.

Provided by Florence Fabricant

Categories salads and dressings, side dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 14

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

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.

Nutrition Facts : @context http, Calories 333, UnsaturatedFat 20 grams, Carbohydrate 24 grams, Fat 26 grams, Fiber 9 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 676 milligrams, Sugar 10 grams, TransFat 0 grams

CARROT, AVOCADO, AND ORANGE SALAD

Carrot, Avocado, and Orange Salad image

Provided by April Bloomfield

Categories Salad Garlic Side Vegetarian Lunch Avocado Carrot Spring Healthy Vegan Cumin Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 4

Number Of Ingredients 11

Ingredients

4 medium garlic cloves, smashed and peeled
Maldon or another flaky sea salt
1 1/2 teaspoons cumin seeds, toasted and ground
1 1/2 teaspoons coriander seeds, toasted and ground
1 to 1 1/2 teaspoons crumbled dried pequin chilies or red pepper flakes
1/4 cup plus 2 tablespoons extra virgin olive oil
30 or so similarly sized (each about the size of your pointer finger) young carrots, not peeled, 1/2 inch of the green tops left on
3 tennis-ball-sized oranges
3 ripe Hass avocados, chilled
2 tablespoons freshly squeezed lemon juice
A handful of small, delicate cilantro sprigs

Steps:

Preheat the oven to 400°F.
Pound the garlic with a healthy pinch of salt in a mortar until you have a wet, fairly smooth paste. (You can also do this on a cutting board, chopping and mashing and chopping and mashing until you're satisfied.) Put the paste in a large mixing bowl. Add the cumin, coriander, chilies, and 1/4 cup of the olive oil and stir well, then add the carrots and toss well so they're coated with the oil and spices. Sprinkle on 3 healthy pinches of salt, crushing the grains with your fingers as you add them, and toss again.
Put the carrots in a large shallow baking dish in one layer. Scrape out the extra garlic, spices, and oil from the bowl and spread evenly on top of the carrots. Pour 1/4 cup water into an empty spot in the casserole (you don't want to wash off the tasty oily stuff) and tilt the dish so the water spreads across the bottom.
Cover the dish tightly with foil and put it in the oven. Cook the carrots for 25 minutes. Take off the foil and keep cooking until the carrots are lightly browned, and about as tender and creamy as avocado flesh, but not so soft that they threaten to fall apart, about 35 minutes more.
While the carrots are roasting, segment the orange as you would a lemon. Squeeze the membranes into a small bowl to release the juice. Set it aside.
When the carrots are done, take the dish out of the oven and let it sit until the carrots have cooled a bit but are still warm.
Meanwhile, take the avocados from the fridge. Halve them lengthwise, remove the pits, and peel the halves. Cut the flesh lengthwise into slices about the same size as the carrots-the slices should be sturdy enough that they don't break up when you toss them.
Put the avocado slices in a large mixing bowl and add the reserved orange juice, the lemon juice, the remaining 2 tablespoons olive oil, and a healthy pinch or two of salt. Toss gently and well with your hands. Push the avocado to one side of the bowl. Add the carrots a handful at a time, scraping and tossing them in the beautiful green liquid in the bowl before adding the next handful. Make sure to scrape out and add all the garlicky spices left in the baking dish. Toss it all together gently, being careful not to break the avocado slices.
Stack the carrots, avocado, and orange segments on a platter or in a serving bowl so they're facing this way and that. Top with the cilantro and serve right away.

LEMON AVOCADO SALAD DRESSING

Lemon Avocado Salad Dressing image

This creamy dressing, with its bold lemon flavor, is a refreshing change of pace, it's not one you'll see on the grocery shelves. My uncle in California shared the recipe with me.

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 1 cup.

Number Of Ingredients 10

Ingredients

1 medium ripe avocado, peeled and mashed
1/4 cup water
2 tablespoons sour cream
2 tablespoons lemon juice
1 tablespoon minced fresh dill or 1 teaspoon dill weed
2 tablespoons olive oil
1 garlic clove, minced
1/2 teaspoon seasoned salt
1/2 teaspoon honey
Salad greens, cherry tomatoes, sliced cucumbers and sweet red and yellow pepper strips

Steps:

In a blender, combine the first nine ingredients; cover and process until blended. Serve with salad greens, tomatoes, cucumbers and peppers. Store in the refrigerator.

Nutrition Facts :

AVOCADO AND ORANGE SALAD WITH OLIVE OIL-LEMON DRESSING

Avocado and Orange Salad With Olive Oil-Lemon Dressing image

from Olive Tomato by Chef Giorgos Makris from Crete. Avocadoes have been cultivated in Crete for over 25 years.

Provided by Lavender Lynn

Categories Oranges

Time 10m

Yield 2-3 serving(s)

Number Of Ingredients 7

Ingredients

1 large avocado, peeled and cubed (about 7-8 ounces)
1 large orange, peeled and cubed (about 4 ounces)
3 tablespoons olive oil
1 tablespoon lemon juice
1/2 teaspoon ground cumin
1/2 teaspoon coarse salt
pepper

Steps:

Make the dressing by mixing olive oil, lemon juice cumin, salt and pepper in a small jar or bowl.
Peel and cut avocado and orange. Place in a bowl and mix carefully so as to not mash the avocado.
Pour the dressing over the salad and blend gently.

Nutrition Facts : Calories 418.9, Fat 38.2, SaturatedFat 5.4, Sodium 591.2, Carbohydrate 21.9, Fiber 10.4, Sugar 9.6, Protein 3.4

HONEY-LEMON ROASTED CARROT SALAD

Honey-Lemon Roasted Carrot Salad image

A wonderful fall salad with honey-lemon roasted carrots, arugula, cranberries, and sunflower seeds.

Provided by thehungryscientist

Time 45m

Number Of Ingredients 11

Ingredients

2 pounds carrots, peeled and bias-sliced
3 tablespoons olive oil, divided
3 cloves garlic, sliced
2 tablespoons lemon juice
2 teaspoons honey
0.25 teaspoon salt
0.25 teaspoon freshly ground black pepper
2 cups arugula
0.333 cup dried cranberries
2 tablespoons dry roasted sunflower seeds
shaved Parmesan cheese

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.

Nutrition Facts : Calories 170 kcal, Carbohydrate 24 g, Fiber 5 g, Protein 2 g, SaturatedFat 1 g, Sodium 199 mg, Fat 9 g, UnsaturatedFat 0 g

CARROT, ORANGE & AVOCADO SALAD

Carrot, orange & avocado salad image

This zingy side salad is packed full of goodness and it adds a touch of colour to any dish

Provided by Good Food team

Categories Side dish, Starter

Time 10m

Number Of Ingredients 5

Ingredients

2 oranges , plus zest and juice of 1
3 carrots , halved lengthways and sliced with a peeler
70g bag rocket
2 avocados , stoned, peeled and sliced
1 tbsp olive oil

Steps:

Cut the segments from 2 of the oranges and put in a bowl with the carrots, rocket and avocados. Whisk together the orange juice, zest and oil. Toss through the salad, and season.

Nutrition Facts : Calories 203 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 2 grams protein, Sodium 1 milligram of sodium

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from Olive Tomato by Chef Giorgos Makris from Crete. Avocadoes have been cultivated in Crete for over 25 years.

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A wonderful fall salad with honey-lemon roasted carrots, arugula, cranberries, and sunflower seeds.

CARROT, ORANGE & AVOCADO SALAD

This zingy side salad is packed full of goodness and it adds a touch of colour to any dish

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