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Carrot Avocado Salad
Nb persons: 6
Yield:
Preparation time:
Total time: 45 MIN
Source:
| Carrot-Avocado Salad CONTRIBUTED BY KAY CHUN •FAST •HEALTHY •MAKE-AHEAD •STAFF-FAVORITE •VEGETARIAN 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.
PUBLISHED FEBRUARY 2014
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