Carrot-Avocado Salad

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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. Slideshow:  Cooking with Carrots 

By Kay Chun
February 2014

Gallery

Credit: © Christina Holmes

Recipe Summary test

total:
45 mins
Yield:
4 to 6
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Ingredients

Directions

  • Preheat the oven to 450°. In a small bowl, whisk the olive oil, grapefruit juice and coriander.

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  • 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.

  • 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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