Roasted Carrot and Avocado Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
3 (6-oz.) packages microwave-in-bag baby rainbow carrots with tops, cut in half lengthwise |
2 lemons, halved |
1 orange, halved |
2 garlic cloves, minced |
4 fresh thyme sprigs |
1 teaspoon ground cumin |
1 teaspoon paprika |
1/2 cup olive oil, divided |
1 teaspoon kosher salt, divided |
1 tablespoon sunflower seeds |
1 tablespoon sesame seeds |
1 tablespoon poppy seeds |
1 tablespoon pumpkin seeds |
1 medium avocado |
1 teaspoon fresh lemon juice |
3 tablespoons red wine vinegar |
1 (5-oz.) package spring greens mix |
1/2 small red onion, thinly sliced |
2 tablespoons mexican crema |
Directions:
1. Preheat oven to 425°. Toss together first 7 ingredients in a 15- x 10-inch jelly-roll pan. Drizzle with 2 Tbsp. olive oil, and sprinkle with 1/2 tsp. salt; toss to coat. Bake 25 minutes or until lightly browned, stirring occasionally. Cool to room temperature (about 30 minutes).
2. Meanwhile, cook all seeds in a small skillet over medium-low heat, stirring constantly, 4 to 5 minutes or until toasted. Remove from heat; cool completely (about 15 minutes).
3. Cut avocado into slices, and toss with lemon juice.
4. Squeeze juice from roasted lemon and orange halves into a large bowl; stir in vinegar and remaining 1/2 tsp. salt. Slowly whisk in remaining 6 Tbsp. olive oil until blended; reserve half of dressing. Toss carrots, salad greens, and red onion with remaining dressing in bowl. Arrange greens on a serving platter or individual plates; top with avocado. Drizzle with crema; sprinkle with toasted seeds. Serve with reserved dressing.
5. Brought to the table by Elizabeth Winslow, co-founder of Farmhouse Delivery.
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