Roasted Carrot, Orange & Avocado Salad
Roasted Carrot, Orange & Avocado Salad

Hello everybody, it’s Drew, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, roasted carrot, orange & avocado salad. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Roasted Carrot, Orange & Avocado Salad is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. They’re fine and they look wonderful. Roasted Carrot, Orange & Avocado Salad is something that I’ve loved my entire life.

In a bowl, whisk together honey, orange juice, and olive oil. PS - Maple syrup works as a great substitute for honey. If the carrots are large, cut them in half lengthwise and chop them down the middle.

To begin with this particular recipe, we must prepare a few ingredients. You can cook roasted carrot, orange & avocado salad using 13 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Roasted Carrot, Orange & Avocado Salad:
  1. Prepare 2 1/2 lb carrots
  2. Get 1/2 tsp coriander seeds
  3. Make ready 1/2 tsp fennel seeds
  4. Get 2 sprigs thyme
  5. Prepare 2 cloves garlic, minced (use garlic press)
  6. Make ready Olive Oil
  7. Prepare Salt
  8. Prepare 5 navel oranges
  9. Make ready 3 avocados
  10. Get Olive Oil
  11. Take Lime Juice
  12. Get Smoked Paprika
  13. Get leaves cilantro

Toss with the olive oil, butter (or vegan spread), ginger, clementine zest, cardamom, garlic. Remove from the oven and allow to cool to room temperature. Place carrots on a serving plate and reserve cooking juices. Line a large rimmed baking sheet with foil; spread carrots on sheet.

Steps to make Roasted Carrot, Orange & Avocado Salad:
  1. Peel the carrots and cut o the bias into long slices about 1/3 to 1/2 inch thick. Grind the coriander and fennel seeds in a coffee mill. Put the carrots on a rimmed baking sheet with parchment paper and drizzle with oil, just enough to lightly coat them. Sprinkle with the ground coriander and fennel seeds, the minced garlic and salt and toss again to mix well. Lay the thyme sprigs on top of the carrots and roast at 400F for 20 to 25 minutes. The carrots should be tender but not mushy.
  2. While the carrots are roasting prepare the oranges and avocados. Cut the tops and bottoms off the oranges, then peel them, using the knife and cutting down from top to bottom all around the orange; slice the oranges across the grain forming pin wheels of about 1/3 thick; remove the flesh from the skin. cut each avocado half into about 6 wedges. Lightly salt the avocado wedges.
  3. When the carrots are done, assemble the salads on plates arranging the carrot slices, orange slices and avocado wedges. Put a few cilantro leaves on each salad. Drizzle with a just a little lime juice and then dust with a little bit of smoked paprika. Serve immediately. This salad also works to add cherry tomatoes and little bit of mixed greens.

In a bowl, whisk oil and mustard. Pour over carrots and turn to coat. Sprinkle with salt, pepper and orange zest. Sprinkle with the orange zest, orange juice, and fleur de sel and toss well. Serve hot or at room temperature.

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