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Carrot-Avocado Salad
© Christina Holmes

Carrot-Avocado Salad

  • TOTAL TIME: 45 MIN
  • SERVINGS: 4 to 6
  • FAST
  • HEALTHY
  • MAKE-AHEAD
  • STAFF-FAVORITE
  • VEGETARIAN

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.

  1. 1/4 cup plus 2 tablespoons extra-virgin olive oil
  2. 3 tablespoons fresh grapefruit juice
  3. 2 teaspoons finely grated grapefruit zest
  4. 1 1/2 teaspoons ground coriander
  5. Kosher salt
  6. Freshly ground pepper
  7. 1 1/2 pounds medium carrots, cut into 1/4 -inch-thick rounds
  8. 1/4 cup roasted almonds, chopped
  9. 1/3 cup chopped parsley
  10. 2 medium Hass avocados, peeled and cut into wedges
  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.
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