- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 169.9
- Total Fat: 14.1 g
- Cholesterol: 0.0 mg
- Sodium: 75.4 mg
- Total Carbs: 12.1 g
- Dietary Fiber: 4.5 g
- Protein: 1.4 g
Roasted Carrot and Avocado SaladSubmitted by: RAINBOWACTIVIST
IntroductionSmitten Kitchen Original: http://smittenkitchen.com/2009
cado-salad/ Smitten Kitchen Original: http://smittenkitchen.com/2009
1 pound carrots, scrubbed or peeled and cut into two-inch segments (angled if you’re feeling fancy)
3 tablespoons olive oil, divided
1/4 teaspoon ground cumin
Coarse salt and freshly ground black pepper
1/2 an avocado, pitted and sliced (we had a mega-’cado and only used 1/4 of it)
Juice of half a lemon
Spread them on a roasting sheet (I lined ours with foil because despite having a dishwasher these days, old must-create-fewer-dishes-at-all-times habits die hard) and roast for about 20 minutes, or until tender and browned. Of course, roasting time will vary depending on the thickness of your carrots. Our heftier chunks took over 30.
Finish the salad: Once the carrots are roasted, arrange them on a serving platter with slices of avocado on top. Drizzle the salad with the last tablespoons of olive oil, lemon juice and extra salt and pepper, if it needs it. Eat immediately.
Number of Servings: 4
Recipe submitted by SparkPeople user RAINBOWACTIVIST.