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Roast Carrot And Avocado Salad With Orange And Lemon Dressing

Roast Carrot And Avocado Salad With Orange And Lemon Dressing is a salads recipe made with Sea Salt, Level S Whole Cumin Seeds, Dried Chiles Crumbled, Freshly Ground Black Pepper, and Garlic Peeled. Serves 4. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1 lb
• Sea Salt
• 2
• 1
• Freshly Ground Black Pepper
• 2 clove
• 4 sprig
• Extra Virgin Olive Oil
• Red Or White Wine Vinegar
• 1
• 1
• 3
• 4 slice
• 2
• 2 bunch
• 2/3 cup
• 4 tbsp

Method (preview)

1. 1

   Preheat the oven to 350 degrees F.

2. 2

   Parboil the carrots in boiling, salted water for 10 minutes, until they are very nearly cooked, then drain and put them into a roasting pan.

3. 3

   Add the garlic and thyme leaves and smash up again until you have a kind of paste.

4. 4

   The idea here is to build up the flavors.

5. 5

   Add enough extra-virgin olive oil to generously cover the paste, and a good swig of vinegar.

6. 6

   Stir together, then pour over the carrots in the pan, coating them well.

7. 7

   Add the orange and lemon halves, cut side down. Place in the preheated oven for 25 to 30 minutes, or until golden.

8. 8

   While the carrots are roasting, halve and peel the avocados, discarding the pits, then cut them into wedges lengthwise and place in a big bowl.

9. 9

   Remove the carrots from the oven and add them to the avocados.

10. 10

    Carefully, using some tongs, squeeze the roasted orange and lemon juice into a bowl and add the same amount of extra-virgin olive oil and a little swig of red wine vinegar.

11. 11

    Season, and pour this dressing over the carrots and avocados.

12. 12

    Mix together, have a taste and correct the seasoning.

13. 13

    Call your gang round the table while you toast or broil your ciabatta slices.

14. 14

    Tear the toasted bread into little pieces and add to the dressed carrot and avocado.

15. 15

    Mix together, toss in the salad leaves and cress and transfer to a big platter or divide between individual plates.

16. 16

    Spoon over a nice dollop of sour cream, sprinkle over your toasted seeds and drizzle over some extra-virgin olive oil.