ROASTED AND RAW CARROT SALAD WITH AVOCADO AND TOASTED CUMIN VINAIGRETTE
Provided by Elizabeth Falkner
Categories Salad Side Vegetarian Lunch Avocado Carrot Healthy Vegan Cumin Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 375°F.
- Have an ice bath (a bowl of ice water) ready. Using a vegetable peeler, peel ribbons of carrots from half of the carrots. Place in the ice water to chill (the ribbons will curl after a while in the water).
- Place the remaining whole carrots on a baking sheet; drizzle with some olive oil and season with salt and pepper. Roast until the edges start to caramelize, 15 to 20 minutes. Remove from the oven and set aside at room temperature. Lower the oven temperature to 350°F.
- Toast the pine nuts in the oven for about 10 minutes or in a small pan on the stove top over medium-low heat, shaking constantly, until brown and fragrant; pour into a bowl to cool and set aside. Toast the cumin seeds in a small sauté pan over medium heat, tossing or stirring constantly until fragrant, and then pour quickly into a mortar and pestle or spice grinder and grind into a powder. Alternatively, use ground cumin.
- For the dressing, in a medium bowl, whisk the cumin with the lemon and lime juices, salt, and pepper; slowly whisk in the 1/4 cup olive oil.
- Remove the carrot ribbons from the ice water and pat dry with paper towels. Peel, pit, and slice the avocado.
- Divide the avocado slices and roasted carrots among 4 salad plates. In a bowl, toss the carrot ribbons and greens in the dressing, and divide among the plates.
- Sprinkle a few pine nuts on each salad and serve.
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Mohammad Shahzaib
[email protected]This salad is disgusting. I wouldn't feed it to my dog.
Bishopton Folashade
[email protected]I would not recommend this salad. It's a waste of time and ingredients.
Intasar Ali Bsf17O4056
[email protected]This salad was a disappointment. The carrots were tough and the dressing was too oily.
Pablo
[email protected]I found this salad to be a bit bland. I think it could have used more seasoning.
Ariyan Nasim
[email protected]I thought this salad was just okay. It wasn't bad, but it wasn't anything special either.
Hedaya Elsenawy
[email protected]I'm not a big fan of cumin, but I still enjoyed this salad. The other flavors really balanced it out.
riyad gazi
[email protected]This salad is a great way to use up leftover roasted carrots.
Abraham Mukuna
[email protected]I love how versatile this salad is. You can add or remove ingredients to suit your taste.
Maxfuud Xaaji
[email protected]I'm always looking for new and healthy salad recipes, and this one is definitely a keeper.
Shishir 123
[email protected]This is one of my favorite salads. I make it all the time.
Jeremy McGregory
[email protected]I made this salad for a party and it was a big hit. Everyone loved it!
G-Man TrainMan
[email protected]This salad is perfect for a summer picnic or potluck.
laib laaba
[email protected]I love the toasted cumin vinaigrette. It's so flavorful and really complements the carrots.
webby sakuhuka
[email protected]This salad is a great way to get your daily dose of vegetables.
Richard Cranium
[email protected]I'm not a huge fan of carrots, but I really enjoyed this salad. The roasted carrots were especially delicious.
Zougaou Live
[email protected]This salad is so easy to make, and it's always a hit with my family and friends.
Sima Tamang
[email protected]I love the combination of roasted and raw carrots in this salad. It gives it a great balance of flavors and textures.
Samba Derick
[email protected]This roasted and raw carrot salad is a delightful blend of flavors and textures. The roasted carrots add a touch of sweetness, while the raw carrots provide a refreshing crunch. The avocado adds a creamy richness, and the toasted cumin vinaigrette ti