ROASTED CARROT AND AVOCADO SALAD
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
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
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
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.
ROASTED CARROT & AVOCADO SALAD WITH CITRUS DRESSING
This recipe is slightly adapted from Jamie Oliver's "Jamie at Home" cookbook and television series. It's a bit involved, but well worth it for a delicious and different main meal salad with a fabulous mixture of interesting tastes and textures. This would be perfect to serve to visiting vegetarians - as not even the meat eaters will feel deprived. Jamie uses a mix of differently coloured carrots, but I could only get orange ones and that was fine. I did try adding in some parsnips, but I wasn't happy with that addition, and will just stick to carrots in future. For a main meal, I'd recommend 3 medium sized carrots each. Don't worry too much about the quantities - use whatever quantities you prefer - adjusting to your own taste.
Provided by Kookaburra
Categories Vegetable
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Don't peel the carrots.
- First, make the herb and spice paste for the carrots.
- In a mortar, combine the cumin seeds, chilli, salt and pepper and smash up with a pestle. Add the garlic and thyme leaves and pound until you have a paste-like consistency. Now add just enough extra virgin olive oil to cover the paste, together with 2 tablespoons of red wine vinegar. Mix together.
- Preheat oven to 180C (350F).
- Cook carrots in boiling, salted water for about 10 minutes or until almost cooked - run a sharp knife into one and it should push through without too much resistance.
- Drain carrots, pat dry with kitchen paper, and put into a roasting tin.
- Pour the spice paste mixture over the carrots and rub in well with your hands.
- Place the roasting tin in the oven and bake carrots for 30 minutes, then add the orange and lemon halves to the tin.
- Bake for another 15-30 minutes until carrots are well roasted and the skins are golden brown.
- (Jamie puts the fruit and the carrots in together, and roasts the lot for 30 minutes. I found this wasn't long enough to get the carrots well roasted and when I left them in longer, the orange and lemon dried out a bit - so the above method is my compromise.).
- While the carrots are roasting, halve the avocados, remove the seeds, scoop out the flesh and cut into wedges.
- Place avocado wedges into a large mixing bowl or salad bowl.
- Heat a medium sized frying pan over a medium heat on the stove and add the seeds. Toast seeds in the frying pan, tossing frequently, until lightly browned. Remove to a small bowl until needed.
- In the same pan, add a good couple of swigs of olive oil and toast your bread slices on both sides. Remove to a plate until needed.
- Now, remove the roasting tin from the oven.
- Using a pair of tongs, squeeze the roasted orange and lemon halves into a bowl (don't worry if some pulp falls out too).
- Add an equal amount of extra virgin olive oil to the bowl along with a tablespoon of red wine vinegar, and season with some crushed sea salt and freshly ground black pepper and mix well.
- Add the roasted carrots to the avocados in the bowl and pour over the dressing.
- Now roughly tear up the toasted bread slices and add to the salad.
- Add the mixed greens and toss the lot together.
- Divide salad between four plates or bowls, spoon a dollop of sour cream on the top of each, sprinkle with the toasted seeds and finish with a little drizzle of extra virgin olive oil.
More about "roasted and raw carrot salad with avocado and toasted cumin vinaigrette recipes"
ROASTED AND RAW CARROT SALAD WITH AVOCADO AND TOASTED …
From epicurious.com
3.2/5 (3)Servings 4
ROASTED AND RAW CARROT SALAD WITH AVOCADO AND TOASTED …
From washingtonpost.com
Is Accessible For Free TrueCalories 490 per servingServings 2
ROASTED AND RAW CARROT SALAD WITH AVOCADO AND TOASTED CUMIN …
From pinterest.co.uk
ROASTED CARROT AND AVOCADO SALAD | TASTY KITCHEN: A HAPPY …
From tastykitchen.com
WINTER SALAD WITH ROASTED CARROT AND AVOCADO - HONEST COOKING
From honestcooking.com
RECIPES FOR ROASTED CARROT AND AVOCADO SALAD
From cooktime24.com
CARROT SALAD RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
ROASTED CARROT AND AVOCADO SALAD - PAMELA CONNOR
From connorwellnessclinic.com
RECIPES/ROASTED-AND-RAW-CARROT-SALAD-WITH-AVOCADO-AND …
From github.com
ROASTED & RAW CARROT SALAD WITH AVOCADO - COOKIE AND …
From cookieandkate.com
ROASTED AND RAW CARROT SALAD WITH AVOCADO AND TOASTED CUMIN …
From mastercook.com
ROASTED AND RAW CARROT SALAD WITH AVOCADO AND TOASTED CUMIN …
From fooddiez.com
ROASTED AND RAW CARROT SALAD WITH AVOCADO AND TOASTED CUMIN …
From recipesforweb.com
ROAST CARROT, CHICKPEA & AVOCADO SALAD WITH CUMIN HONEY YOGURT
From thebrickkitchen.com
ROASTED CARROT AND AVOCADO SALAD - KITCHENHARVEST
From mykitchenharvest.com
ROASTED CARROT AND AVOCADO SALAD WITH SUMMER DRESSING
From modernfoodstories.com
ROASTED CARROT AND AVOCADO SALAD RECIPE | MYRECIPES
From myrecipes.com
ROASTED CARROT & AVOCADO SALAD WITH CURRIED CHICKPEAS
From hotforfoodblog.com
ROASTED CUMIN CARROT, RADISH, AVOCADO SALAD - SALT AND WIND
From saltandwind.com
ROASTED AND RAW CARROT SALAD WITH AVOCADO AND TOASTED CUMIN …
From pinterest.com
10 BEST RAW CARROT SALAD RECIPES - YUMMLY
From yummly.com
ROASTED AND RAW CARROTS MAKE SALAD SPECIAL - THESPEC.COM
From thespec.com
ROASTED AND RAW CARROT SALAD WITH AVOCADO AND – MONTEREY HERALD
From montereyherald.com
ROASTED CARROT AND AVOCADO SALAD | THE FULL HELPING
From thefullhelping.com
THE BEST ROASTED CARROT AND AVOCADO SALAD EVER - PALEO GRUBS
From paleogrubs.com
ROASTED CARROT SALAD WITH AVOCADO - FRESH, SEASONAL RECIPES
From brooklynsupper.com
ROASTED AND RAW CARROT SALAD WITH AVOCADO AND TOASTED CUMIN …
From eatyourbooks.com
ROASTED CARROT AND AVOCADO SALAD WITH CITRUS DRESSING
From foodandwine.com
ROASTED CARROTS WITH AVOCADO AND YOGURT - SMITTEN KITCHEN
From smittenkitchen.com
ROASTED CARROT AND AVOCADO SALAD WITH SHERRY – DIJON VINAIGRETTE
From bakerbynature.com
ROASTED BEET CITRUS SALAD - THERESCIPES.INFO
From therecipes.info
ROASTED CARROT AND AVOCADO SALAD
From mynaturalclinic.com
ROASTED CARROT & AVOCADO SALAD – BY BABETTE
From by-babette.com
ROASTED & RAW CARROT SALAD WITH AVOCADO
From pantryfed.com
ROASTED CARROT SALAD WITH TANGY DRESSING [VEGAN]
From onegreenplanet.org
CUMIN GARLIC ROASTED CARROTS & AVOCADO SALAD WITH CITRUS …
From cookandbemerry.com
CARROT SALAD WITH CURRANTS | RECIPE | FOOD & STYLE
From foodandstyle.com
ROASTED AND RAW CARROT SALAD WITH AVOCADO AND TOASTED CUMIN …
From pinterest.ca
MASALA LENTIL SALAD WITH CUMIN ROASTED CARROTS - COOKIE AND KATE
From cookieandkate.com
AVOCADO, FENNEL AND ROASTED CARROT SALAD - BROOKLYN SUPPER
From brooklynsupper.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love