Carrot Avocado Salad

Sweet roasted carrots and buttery avocado make a unique simple salad

I had a handful of leftover carrots from this soup and decided to make a super simple carrot and avocado salad. Roasting the carrots brings out their sweetness and adds a lightly charred flavor to the dish which pairs nicely with the creamy avocado. I topped it off with some microgreens, but anything similar (like sprouts or pea shoots) would work or they can be left off completely. My preference is to serve it warm, but cold or room temperature works especially if you’re trying to pack it to go or use the leftovers for a light lunch at work. It’s a refreshing change from an ordinary green salad and great affirmation that something extraordinary can come from a few forgotten ingredients in the fridge. 


Carrot Avocado Salad:

• Slice 1/2 bunch small-medium sized carrots* in half lengthwise and place on a making sheet.
• Toss carrots with 1 tbsp. olive oil, salt, and pepper and place in a 415F oven.
• Roast carrots for 15-20 minutes, or until tender and edges are dark.
• Meanwhile, whisk together the juice from 1/2 meyer lemon,** 1/2 tsp. Dijon mustard, salt, and pepper.
• Slowly whisk in 2 tbsp. olive oil and toss some with the hot carrots.
• Add some of the carrots to a plate, then layer with 1/2 sliced avocado.
• Top with the remaining carrots and avocado and a handful of microgreens.
• Drizzle remaining dressing on top and serve.

Serves one (light meal)

Serves two (side dish)

*About 6 carrots. Or use a few large carrots and cut in quarters.

**Meyer lemons are sweeter then regular. Can substitute for a regular lemon or some lemon and some orange juice.