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Roasted Carrot and Avocado Salad

Yields1 Serving

 1 lb carrots (scrubbed, peeled and cut into 2 inch segments)
 3 tbsps olive oil
 1/2 avocado
 1/4 tsp ground cumin
 1/2 lemon
 Coarse sea salt
 Ground black pepper
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1. Roast the carrots first by preheating the oven to 400F/200C. Place the carrot chunks into a medium sized bowl and add in the two tablespoons of olive oil, cumin, sea salt and black pepper.

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2. Spread onto a roasting sheet and allow them to roast in the oven for 20 minutes until they become browned and tender. The roasting time varies depending on how thick the carrots are.

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3. After the carrots are roasted, arrange onto a serving platter with the avocado slices on top of it. Drizzle olive oil over the salad and add in sea salt, pepper and lemon juice if necessary. Serve and eat immediately.