Description
A fresh and vibrant salad featuring roasted and raw carrots combined with creamy avocado and herbs.
Ingredients
Scale
- 2 pounds carrots, divided
- 1 to 2 tablespoons extra-virgin olive oil
- Salt to taste
- 1 large or 2 small ripe avocado
- 4 tablespoons sunshine salad dressing
- 1/3 cup chopped green onion
- 1/3 cup torn fresh leafy herbs (basil, mint, dill, and/or cilantro)
- 3/41/2 teaspoon flaky sea salt or 1/21/2 teaspoon kosher salt, to taste
- Pinch of red pepper flakes, optional
- Freshly ground black pepper, to taste
- 1 tablespoon lemon juice, for avocado slices
Instructions
- Roast Those Carrots: Preheat your oven to 425 degrees F (220 degrees C). Peel and chop the carrots into sticks. Toss them in olive oil and salt until they are glistening.
- Spread & Bake: Arrange the seasoned carrot sticks on a large rimmed baking sheet lined with parchment paper in a single layer. Roast in the preheated oven until caramelized and tender, about 20 to 30 minutes. The carrots should be golden-brown. Ensure they are spaced out to avoid uneven roasting.
- Soak the Raw Carrots: While the carrots are roasting, soak any raw carrot rounds in ice water for about 10 minutes. This makes them crisp and refreshing.
- Prep the Avocado: Just before assembling the salad, slice your ripe avocado. Drizzle lemon juice over the slices to prevent browning.
- Mix Everything Together: In a large bowl, gently toss the roasted carrots, raw carrot rounds, and avocado slices with chopped green onions and torn fresh herbs.
- Dress & Serve: Drizzle the sunshine salad dressing over the salad just before serving and gently mix to combine. Serve promptly to enjoy the vibrant flavors and prevent the avocado from browning.
Notes
- Storage Tips: Best consumed promptly, but can be stored in the refrigerator for up to 2 days in a sealed bag with air squeezed out.
- Expert Tips: For maximum crunch, soak the raw carrot rounds in ice water for at least 30 minutes. If raw carrot rounds seem bland, a sprinkle of salt or a drizzle of lemon juice can brighten their flavor. When roasting, ensure good spacing on the baking sheet to achieve even caramelization.
- Reheating Instructions: This salad is best served fresh; however, if you need to reheat the roasted carrots, you can warm them in an oven at 350 degrees F (175 degrees C) for about 5-10 minutes.
- Serving Suggestions: Serve with crusty bread for a complete meal. Pair with grilled chicken or fish for protein. Offer alongside a light soup for a refreshing lunch.
- Recipe Variations: Add dried fruits like raisins or cranberries for sweetness. Incorporate nuts for crunch, such as walnuts or hazelnuts. Top with crumbled feta or goat cheese for added richness.
- Ingredient Notes: Choose perfectly ripe avocados that yield slightly to a gentle squeeze for the best flavor. Use a mix of fresh leafy herbs for extra flavor in the salad. If you want a different dressing flavor, consider using a simple vinaigrette or tahini dressing.
Nutrition
- Calories: null
- Sugar: null
- Sodium: null
- Fat: null
- Saturated Fat: null
- Unsaturated Fat: null
- Trans Fat: null
- Carbohydrates: null
- Fiber: null
- Protein: null
- Cholesterol: null