ROAST CARROT AND AVOCADO SALAD WITH ORANGE AND LEMON DRESSING
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.
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shaheer shahid09
shaheer8@gmail.comThis salad is a great way to get kids to eat their vegetables.
Marlon Brooks
b@yahoo.comI made this salad for a picnic and it was perfect. It held up well in the heat and everyone loved it.
Aloka Girdhari
alokagirdhari@hotmail.co.ukThis salad is a great way to use up leftover roasted carrots.
Irfan Writes
writes_i80@gmail.comI'm not a huge fan of carrots, but I really enjoyed this salad. The dressing is what makes it.
ianah
ianah@hotmail.comThis is one of my favorite salads to make for potlucks. It's always a hit.
Navuga Sarah
sarah-n43@hotmail.frI added some crumbled goat cheese to the salad and it was amazing!
Manan Araz
manan@hotmail.comThis salad is a great way to get your daily dose of veggies.
Millicent Amoah
millicent_amoah81@hotmail.frI used a variety of colorful carrots and it made the salad even more visually appealing.
rehana Rajput
rajputrehana89@yahoo.comThe dressing was a bit too sweet for my taste, but overall the salad was very good.
Md Muslim Uddein
m85@yahoo.comDelicious and refreshing. Perfect for a summer lunch.
Ahsan Gondal91
gondal91@gmail.comI've made this salad several times now and it's always a crowd-pleaser. It's healthy, flavorful, and easy to make.
Aya Almhana
almhanaa@hotmail.comEasy to make and incredibly tasty. The salad was a hit at my dinner party.
Sufyan Aqil
a_sufyan@yahoo.comThis salad was a delight! The flavors of the roasted carrots, creamy avocado, and citrus dressing came together perfectly. I especially loved the subtle tang of the orange and lemon.