• Healthy
• Vegetarian
• Staff Favorite

Ingredients

1. 1 pound medium carrots
2. 2 teaspoons cumin seeds
3. 1 chile de árbol
4. Kosher salt and freshly ground pepper
5. 2 garlic cloves
6. 1 teaspoon thyme leaves
7. 1/3 cup plus 2 tablespoons extra-virgin olive oil
8. 3 tablespoons red wine vinegar
9. 1 orange, halved
10. 1 lemon, halved
11. Four 1/2-inch-thick slices of ciabatta bread
12. 3 Hass avocados, peeled and cut into 6 wedges each
13. 8 ounces assorted greens, such as watercress, baby spinach or mesclun
14. 2 cups baby arugula
15. 2 tablespoons unsalted roasted sunflower seeds
16. 1 tablespoon roasted sesame seeds
17. 1 tablespoon poppy seeds
18. 3 tablespoons low-fat sour cream mixed with 1 tablespoon of water

Directions

1. Preheat the oven to 375°. Bring a large, deep skillet of salted water to a boil. Add the carrots, cover and simmer over moderately low heat until crisp-tender, about 10 minutes. Drain and transfer the carrots to a large roasting pan.
2. In a mortar, crush the cumin seeds with the chile de árbol, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Add the garlic and thyme and pound into a paste. Stir in 2 tablespoons of the olive oil and 2 tablespoons of the red wine vinegar.
3. Pour the cumin dressing over the carrots and toss to coat. Add the orange and lemon halves to the roasting pan, cut side down. Roast for about 25 minutes, until the carrots are tender.
4. Meanwhile, toast the ciabatta until the edges are golden brown. Tear the bread into bite-size pieces. In a salad bowl, gently toss the avocados with the watercress, arugula and ciabatta. In a small bowl, combine the sunflower, sesame and poppy seeds.
5. Using tongs, squeeze the hot orange and lemon halves into a measuring cup until you have about 1/3 cup of juice. Whisk in the remaining 1 tablespoon of red wine vinegar and 1/3 cup of olive oil and season with salt and pepper. Add the warm carrots to the salad bowl along with the citrus dressing and toss to coat. Transfer the salad to plates and drizzle with the sour cream. Sprinkle the salad with the seed mixture and serve.

Notes

One Serving 420 cal, 35 gm fat, 4.9 gm sat fat, 24 gm carb, 9 gm fiber.