Carrot Avocado Salad
Recipe type: Salad
Serves: 4
 
Ingredients
  • 2 lbs carrots, halved and sliced into 3 inch pieces
  • juice from ½ an orange, remainin ½ orange reserved
  • juice from ½ a lemon, remaining ½ lemon reserved
  • ½ teaspoon cumin
  • 2 garlic cloves
  • 1 tablespoon thyme
  • 4 tablespoons olive oil
  • 1 teaspoon red wine vinegar
  • 1 teaspoon red pepper flakes
  • 1 avocado, cut into large wedges
  • 2 cups arugula
  • 4 tablespoons creme fraiche
  • 1 tablespoon pumpkin seeds, toasted
  • 1 tablespoon sesame seeds, toasted
  • salt and pepper to taste
Instructions
  1. Preheat oven to 450.
  2. Place carrots in a medium sized pan and cover with cold water. Add a couple of dashes of salt to the water and place over high heat. Simmer until carrots are tender, about 10-15 minutes. Drain carrots and transfer to a bowl.
  3. Meanwhile, combine cumin, garlic, thyme, 2 tablespoons of olive oil, vinegar, red pepper flakes, 1 teaspoon of orange juice, and 1 teaspoon of lemon juice in a blender or food processor and blend until smooth. Add salt and pepper to marinade to taste.
  4. Toss the unjuiced halves of lemon and orange, the blended dressing, and carrots together. Spread onto a baking sheet and bake until carrots have begun to brown, about 20 minutes. Allow carrots to cool.
  5. Meanwhile, squeeze the remaining juice from the roasted fruit into a small bowl. Whisk in the remaining fresh orange juice and lemon juice, and the remaining olive oil. Add salt and pepper to taste.
  6. Place a small handful of arugula on four plates. Divide the carrots and avocado slices on top. Add a tablespoon of creme fraiche to each plate and sprinkle sunflower and sesame seeds on top. Drizzle the salad dressing over each plate and serve immediately.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2013/06/16/carrot-avocado-salad-an-ode-to-my-father/