Roasted Carrot Avocado Salad With Citrus and Seeds
A gorgeous and dynamic roasted carrot salad recipe, adapted from ABC Kitchen's famed recipe. This is the ultimate roasted carrot side dish, layered with texture and flavor from citrus, seeds, sprouts, and spice.
Servings: 3 to 4 people
Ingredients
- 1 pound medium- or small-sized carrots, peeled (unless very young and fresh)
- 3 cloves garlic
- 1 teaspoon coriander seed
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon fresh thyme leaves
- 1/4 cup olive oil, plus 2 tablespoons for dressing the sprouts
- 1 tablespoon red wine vinegar
- 2 cups pea or sunflower shoots (sprouts)
- 1 tablespoon pumpkin seeds
- 1 tablespoon sesame seeds
- 1 tablespoon sunflower seeds
- 1 avocado, peeled and sliced
- sour cream or plain Greek yogurt, optional
- salt and pepper
For the Dressing
- 2 tablespoons olive oil
- 1 orange, halved
- 1 lemon, halved
- salt and pepper
Instructions
- Peel and trim the ends of the carrots, unless very fresh and tender. Boil whole in a large pot of salted water until fork tender, about 15 or 20 minutes.
- Preheat the oven to 400°F. Grease or line with parchment a half-sheet pan.
- While the carrots are boiling, use a food processor or mortar and pestle to mix the garlic, coriander seeds, red pepper flakes, thyme, 1 1/2 teaspoons salt, 1/4 cup olive oil, red wine vinegar, and a dozen turns of fresh black pepper. Set aside. The texture will be like a paste.
- Drain the carrots and transfer to a baking sheet. Spoon the garlic and oil mixture over the carrots. Nestle the halved lemon and orange face down on the baking sheet. Roast for about 20 minutes, or until golden brown. Transfer to a serving platter.
- When cool enough to handle, squeeze the citrus juice into a small bowl and whisk with 2 tablespoons olive oil and a generous pinch of salt and pepper. Drizzle most (not all) of the citrus dressing over the carrots.
- Toss the sprouts with the remaining dressing. Arrange sliced avocado, dollops of sour cream or yogurt, and the sprouts around the carrots. Garnish with the seeds and another sprinkle of salt and pepper. Serve at room temperature.
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
