Carrot-Avocado Salad

Roasted carrots and raw avocados are an unexpected, if increasingly popular, combination. The grapefruit dressing adds tang and sweetness and roasted almonds add healthy crunch.

  • Total Time:
  • Servings: 4 to 6
KEY: Roasting, Easter, Salads, Side Dishes, Fast, Gluten-Free, Healthy, Make Ahead, Staff Favorites, Vegetarian, Dinner

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Ingredients

  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 3 tablespoons fresh grapefruit juice
  • 2 teaspoons finely grated grapefruit zest
  • 1 1/2 teaspoons ground coriander
  • Kosher salt
  • Freshly ground pepper
  • 1 1/2 pounds medium carrots, cut into 1/4 -inch-thick rounds
  • 1/4 cup roasted almonds, chopped
  • 1/3 cup chopped parsley
  • 2 medium Hass avocados, peeled and cut into wedges

How to make this recipe

  1. Preheat the oven to 450°. In a small bowl, whisk the olive oil, grapefruit juice and coriander.
  2. On a baking sheet, toss the carrots with 3 tablespoons of the dressing. Spread the carrots in a single layer and roast for about 20 minutes, turning once, until golden and tender. Season with salt and pepper.
  3. Meanwhile, in a small bowl, mix the almonds, grapefruit zest and parsley. Transfer the carrots to a platter along with the avocados. Drizzle with the remaining dressing, top with the grapefruit gremolata and serve.
Contributed By Photo © Christina Holmes Published February 2014

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