Looking for a nourishing, nutritious salad that’s perfect for the end of summer? Look no further! This roasted carrot and avocado salad will knock your socks off and keep you coming back for more.
Roasted Carrot And Avocado Salad
- 4 large carrots, cut lengthwise into quarters
- 2 tablespoons olive oil
- 1 tablespoon ground cumin
- 1 teaspoon red pepper flakes
- 1 avocado, sliced
- Juice of 1 lemon
- ½ cup/3 oz/90 g arugula (rocket)
- 1 bunch of spinach leaves
- Sea salt and freshly ground pepper, to taste
Preheat the oven to 375°F/190°C/gas 5.
Place the carrots in a mixing bowl and add ½–1 tablespoon olive oil, cumin, red pepper flakes, salt, and pepper, and toss until the carrots are evenly coated.
Spread the carrots out on a roasting pan and roast in the oven for 25–30 minutes until browned. Give the carrots a stir halfway through.
Prepare the simple lemon dressing by mixing the lemon juice with the remaining olive oil and salt and pepper to taste.
Remove the carrots from the oven, combine with the greens and avocado, and toss with the dressing. Serve and enjoy!
By: Joe Cross