Roasted and Raw Carrot Salad with Avocado and Toasted Cumin Vinaigrette

Name: Roasted and Raw Carrot Salad with Avocado and Toasted Cumin Vinaigrette
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 ripe avocado; 2 bunches (about 10 ounces total) baby carrots in assorted colors, tops trimmed; 1 teaspoon cumin seeds; 473 milliliters mizuna, watercress, ancho cress, or arugula greens; 2 Tbsps freshly squeezed lemon juice; 1 teaspoon freshly squeezed lime juice; 59 milliliters olive oil, plus more as needed; 59 milliliters pine nuts; 4 servings Salt and freshly ground black pepper

Roasted and Raw Carrot Salad with Avocado and Toasted Cumin Vinaigrette is a gluten free, primal, and whole 30 side dish. This recipe serves 4. One portion of this dish contains approximately 4g of protein, 27g of fat, and a total of 342 calories. This recipe covers 21% of your daily requirements of vitamins and minerals. Head to the store and pick up lemon juice, baby carrots in colors, lime juice, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Preheat the oven to 375°F.

Equipment you will use

Oven

Have an ice bath (a bowl of ice water) ready. Using a vegetable peeler, peel ribbons of carrots from half of the carrots.

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Water

Vegetable

Carrot

Ice

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Peeler

Bowl

Place in the ice water to chill (the ribbons will curl after a while in the water).

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Water

Place the remaining whole carrots on a baking sheet; drizzle with some olive oil and season with salt and pepper. Roast until the edges start to caramelize, 15 to 20 minutes.

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Salt And Pepper

Olive Oil

Carrot

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Baking Sheet

Remove from the oven and set aside at room temperature. Lower the oven temperature to 350°F.

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Oven

Toast the pine nuts in the oven for about 10 minutes or in a small pan on the stove top over medium-low heat, shaking constantly, until brown and fragrant; pour into a bowl to cool and set aside. Toast the cumin seeds in a small sauté pan over medium heat, tossing or stirring constantly until fragrant, and then pour quickly into a mortar and pestle or spice grinder and grind into a powder. Alternatively, use ground cumin.

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Cumin Seeds

Pine Nuts

Toast

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Mortar And Pestle

Oven

Bowl

Frying Pan

For the dressing, in a medium bowl, whisk the cumin with the lemon and lime juices, salt, and pepper; slowly whisk in the 1/4 cup olive oil.

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Olive Oil

Pepper

Cumin

Lemon

Lime

Salt

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Whisk

Bowl

Remove the carrot ribbons from the ice water and pat dry with paper towels. Peel, pit, and slice the avocado.

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Water

Avocado

Carrot

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Paper Towels

Divide the avocado slices and roasted carrots among 4 salad plates. In a bowl, toss the carrot ribbons and greens in the dressing, and divide among the plates.

Ingredients you will need

Avocado Slices

Carrot

Greens

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Bowl

Sprinkle a few pine nuts on each salad and serve.

Ingredients you will need

Pine Nuts

Published by Ten Speed Press, a division of Random House, Inc.Elizabeth Falkner is the founding chef and owner of Citizen Cake and Orson in San Francisco and is currently opening a new restaurant in Brooklyn, NY. She was a finalist and runner-up on The Next Iron Chef in 2011, competed on Top Chef Masters and has judged Top Chef Masters and Top Chef. Elizabeth was Bon Appétit's pastry chef of the year in 200

Her first book, Demolition Desserts, was published in 2007.