I had absolutely no plans to make this pan roasted carrot and avocado salad as I entered Trader Joe’s, prepared to get my usual stash of groceries. But then I spotted the multi-colored carrots. They were only $1.99 and I knew I had to have the bag.
As soon as I spotted them, I remembered this roasted carrot and avocado salad I had one time in Santa Monica last year. I was at a random bakery for brunch which offered some prepared foods, and their roasted carrot and avocado salad that looked so interesting because I had never thought of putting carrots and avocados together. The dressing had cumin (which I love!) and some sort of tang. So here’s my shot at recreating that salad. I think it turned out pretty darn delicious. And beautiful.
- 6 medium carrots, washed, peeled and sliced diagonally
- 1 avocado, pitted and sliced
- 1 tablespoon whole cumin
- 6 tablespoons olive oil, divided
- 1 teaspoon honey
- Juice of half an orange
- Juice of half a lemon
- 1 clove garlic, chopped fine
- handful of chopped parsley
- Salt and pepper to taste
- Wash, peel and chop carrots. I chopped them diagonally, but you can pretty much cut them any which way.
- In a heavy saucepan, add 3 tablespoons of olive oil. Once heated, add the cumin and let simmer for about 30 seconds. Then add the carrots and give everything a good toss. Cover for 20 minutes so that carrots become tender.
- While the carrots cook, assemble the dressing: chopped clove of garlic, lemon and orange juices, the remaining olive oil, salt and pepper. Whisk all together and set aside. Also prepare the avocado and parsley at this point.
- Check the carrots now; a fork should go through them easily. Season with salt, pepper and add the honey. Mix all together. Then, add the dressing and avocado slices. Gently toss together so as not to break or mush the avocado slices. Warm through for about 2 minutes. Transfer to a plate and let cool for about 5 minutes. Garnish with fresh parsley and eat immediately.