Roasted Carrot + Avocado Salad

I loved this salad! How fun and different and lovely-looking. There are recipes all over for this salad (starting with Bon Appetit and then here and here)…I just modified based on what I had in my kitchen. There are a few too many ingredients in the original, and I can’t imagine that I really missed out on the coriander seeds.

Recipe (serves 2)
Preheat the oven to 400 degrees. Toss the carrots with plenty of olive oil, cumin, salt and pepper. Roast for about 25-30 minutes, depending on your carrot size.

Mix the dressing ingredients – 1 T. olive oil, 1 T. red wine vinegar, juice from one lemon, and thyme. Slice the avocado and drizzle with any excess lemon juice. Toss the carrots, avocado, dressing, and sesame seeds in a bowl and serve.

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