Roasted Carrot and Avocado Salad

Name: Roasted Carrot and Avocado Salad
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 8
Cuisine: Global
Ingredients: 1 medium avocado; 510 grams packages microwave-in-bag baby rainbow carrots with tops, cut in half lengthwise; 2 garlic cloves, minced; 1 teaspoon ground cumin; 1 teaspoon kosher salt, divided; 1 teaspoon fresh lemon juice; 2 lemons, halved; 2 Tbsps Mexican crema; 118 milliliters olive oil, divided; 1 orange, halved; 1 teaspoon paprika; 1 Tbsp poppy seeds; 1 Tbsp pumpkin seeds; 1 smalls red onion, thinly sliced; 3 Tbsps red wine vinegar; 1 Tbsp sesame seeds; 142 grams package spring greens mix; 1 Tbsp sunflower seeds; 4 fresh thyme sprigs

Roasted Carrot and Avocado Salad might be just the side dish you are searching for. Watching your figure? This gluten free, primal, whole 30, and vegetarian recipe has 240 calories, 3g of protein, and 20g of fat per serving. This recipe serves 8. This recipe covers 14% of your daily requirements of vitamins and minerals. Head to the store and pick up avocado, sesame seeds, thyme sprigs, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour and 10 minutes.

Instructions

Preheat oven to 42

Equipment you will use

Oven

Toss together first 7 ingredients in a 15- x 10-inch jelly-roll pan.

Ingredients you will need

Jelly

Roll

Equipment you will use

Frying Pan

Drizzle with 2 Tbsp. olive oil, and sprinkle with 1/2 tsp. salt; toss to coat.

Ingredients you will need

Olive Oil

Salt

Bake 25 minutes or until lightly browned, stirring occasionally. Cool to room temperature (about 30 minutes).

Equipment you will use

Oven

Meanwhile, cook all seeds in a small skillet over medium-low heat, stirring constantly, 4 to 5 minutes or until toasted.

Ingredients you will need

Seeds

Equipment you will use

Frying Pan

Remove from heat; cool completely (about 15 minutes).

Cut avocado into slices, and toss with lemon juice.

Ingredients you will need

Lemon Juice

Avocado

Squeeze juice from roasted lemon and orange halves into a large bowl; stir in vinegar and remaining 1/2 tsp. salt. Slowly whisk in remaining 6 Tbsp. olive oil until blended; reserve half of dressing. Toss carrots, salad greens, and red onion with remaining dressing in bowl. Arrange greens on a serving platter or individual plates; top with avocado.

Ingredients you will need

Greens