ROAST CARROT AND AVOCADO SALAD WITH ORANGE AND LEMON DRESSING
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
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.
- Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users.
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Kirt Trik
[email protected]This salad is a great way to use up leftover avocado. I often have a half of an avocado left over from making guacamole or avocado toast, and this salad is a great way to use it up.
Tessa Reynolds
[email protected]I love the pop of color that this salad adds to my plate. The bright orange carrots and avocado, and the green leaves of the salad greens make it a visually appealing dish.
Alim Islam
[email protected]This salad is a great option for a light lunch or dinner. It's also a great side dish to serve with grilled chicken or fish.
Yacine Yacine
[email protected]This salad is a great way to get your daily dose of fruits and vegetables. The carrots are a good source of beta-carotene, which is an antioxidant that helps protect your cells from damage. The avocado is a good source of healthy fats, fiber, and vit
Laura Eben
[email protected]I love the versatility of this salad. You can add other ingredients to it, such as crumbled feta cheese, toasted nuts, or dried cranberries. You can also use a different type of dressing, such as a balsamic vinaigrette or a honey mustard dressing.
Lovely Cheema
[email protected]This salad is a great make-ahead dish. You can roast the carrots and avocado ahead of time, and then assemble the salad just before serving. This makes it a great option for busy weeknights or for potlucks and picnics.
naruto Calderon
[email protected]I love the simplicity of this salad. It's made with just a few simple ingredients, but the flavors are amazing. The roasted carrots are caramelized and slightly smoky, the avocado is creamy and rich, and the orange segments add a bright citrus flavor
Mst Fatema
[email protected]This salad is a great way to use seasonal produce. I used fresh carrots and oranges from my local farmer's market, and the salad was amazing. The flavors were so fresh and vibrant.
Charity Galley
[email protected]I'm a vegetarian, and this salad is a great way for me to get my protein. The avocado is a great source of healthy fats, and the roasted carrots are a good source of fiber. The lemon dressing is also really flavorful, and it adds a nice touch of acid
orekoya oluwakemi Juliana
[email protected]This salad is a great way to get your kids to eat their vegetables. My kids love the roasted carrots, and they don't even notice the avocado. The lemon dressing is also a big hit with them.
Isha Raaj
[email protected]I made this salad for a potluck, and it was a huge hit. Everyone loved the combination of flavors, and they all asked for the recipe. I'll definitely be making this salad again for future potlucks and picnics.
Debbie Brown
[email protected]This salad is a great way to use up leftover roasted carrots. I had some leftover from a previous meal, and I decided to try this recipe. I'm so glad I did! The salad was delicious, and it was a great way to use up my leftovers.
Mohammed Jasim
[email protected]I'm not usually a big fan of salads, but this one is a definite exception. The roasted carrots and avocado are a great combination, and the lemon dressing is really flavorful. I'll definitely be making this salad again.
Kalisa Wynn
[email protected]This salad is so easy to make, and it's always a crowd-pleaser. I've made it for everything from potlucks to picnics to casual weeknight dinners, and it's always been a hit.
Tilahun Yalew
[email protected]I love the combination of flavors in this salad. The roasted carrots are slightly sweet and caramelized, the avocado is creamy and rich, and the orange segments add a bright citrus flavor. The lemon dressing is the perfect finishing touch, tying all
makhel dickerson
[email protected]I've made this salad several times now, and it's always a hit with my family and friends. It's a great dish to serve at potlucks or picnics, or even as a light lunch or dinner.
Chimbiko Bekwele
[email protected]This salad is a perfect balance of sweet, tangy, and savory flavors. The roasted carrots add a nice smoky flavor, while the avocado and orange segments provide a refreshing contrast. The lemon dressing is the perfect finishing touch, adding a bright