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CARROT - Carrot and Avacado Salad
Nb persons: 6
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Carrot-Avacado Salad STAFF-FAVORITE 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. | |
1/4 cup plus 2 tablespoons | extra-virgin olive oil |
3 tablespoons | fresh grapefruit juice |
2 teaspoons | finely grated grapefruit zest |
1 1/2 teaspoons | ground coriander |
Kosher salt | |
Freshly ground pepper | |
1 1/2 pounds | medium carrots, cut into 1/4 -inch-thick rounds |
1/4 cup | roasted almonds, chopped |
1/3 cup | chopped parsley |
2 medium | Hass avocados, peeled and cut into wedges |
Preheat the oven to 450°. In a small bowl, whisk the olive oil, grapefruit juice and coriander.
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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