carrot avocado salad

The problem with just about every recipe that contains avocado is that there isn’t enough avocado. The only exception I can think of is guacamole, because it’s almost entirely avocado. My favorite way to eat avocado is on toast with a sprinkling of kosher salt.

My usual way of eating it, however, is as an accent in which there’s just enough avocado so that most bites have a tiny portion. And all the bites without avocado are just sad.  And all the bites that do have avocado need more of it.

And that is what I love about this salad – avocado is the main event, or at least it shares equal billing with the sweet caramelized carrots. It might sound like an unusual combination, but it works. The radishes add a nice touch as well, crisp and spicy. I’m pretty sure the only way I could like this salad more would be if I left out the carrots, pepper, cumin, olive oil, and radishes. And maybe added in some toast.

One year ago: Spinach Artichoke Pizza
Two years ago: Tofu Mu Shu
Three years ago: Crockpot Pulled Pork

Printer Friendly Recipe
Roasted Carrot and Avocado Salad (adapted from Smitten Kitchen)

4 servings

I prefer to use a regular olive oil to roast the carrots and extra virgin olive oil in the dressing.

1 pound carrots, scrubbed or peeled and cut into two-inch segments
Coarse salt and freshly ground black pepper
½ teaspoon ground cumin
3 tablespoons olive oil, divided
3 tablespoons lemon juice
4 radishes, chopped small
1 avocado, pitted and sliced

1. Adjust a rack to the middle position and heat the oven to 400 degrees. On a large baking sheet, toss the carrots with ¼ teaspoon salt, ⅛ teaspoon pepper, cumin, and 2 tablespoons olive oil. Roast for about 20 to 30 minutes, until the carrots are tender and browned.

2. In a small bowl, whisk together the lemon juice and the remaining tablespoon olive oil. In a medium serving bowl, combine the carrots, avocado and radishes. Drizzle the vegetables with the dressing, adding more salt and pepper to taste. Serve immediately.