Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, roasted carrot, orange & avocado salad. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Roasted Carrot, Orange & Avocado Salad is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It is easy, it is fast, it tastes yummy. They’re nice and they look fantastic. Roasted Carrot, Orange & Avocado Salad is something that I’ve loved my entire life.
But roasted vegetable boredom usually leads me to experimentation and, if I'm lucky, occasional breakthroughs, like these roasted carrots with orange. (Image credit: Elizabeth Stark ) Storage carrots — dense and super orange compared to their younger counterparts with leaves still attached — are an affordable winter staple. This roasted carrot recipe is savory and slightly sweet. The carrots are glazed in honey, orange juice, and olive oil to create a simple and delicious side dish.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have roasted carrot, orange & avocado salad using 11 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Roasted Carrot, Orange & Avocado Salad:
- Get 2 1/2 lb carrots
- Take 1/2 tsp coriander seeds
- Prepare 1/2 tsp fennel seeds
- Get 2 cloves garlic, minced (use a garlic press)
- Get Olive Oil
- Make ready 5 navel oranges
- Get 3 avacados
- Take Lime juice
- Get Smoked paprika
- Prepare Sea Salt
- Make ready leaves Cilantro
In a bowl, whisk oil and mustard. Pour over carrots and turn to coat. Sprinkle with salt, pepper and orange zest. Nestle orange slices and rosemary sprig among carrots; drizzle with orange juice.
Instructions to make Roasted Carrot, Orange & Avocado Salad:
- Peel the carrots and cut on the bias into long slices about 1/2 to 1/2 inch thick. Put the carrots on a rimmed baking sheet with parchment paper and drizzle with oil. Sprinkle with the ground coriander and fennel seeds, minced garlic and salt to taste and toss well. Roast at 400 F for 20 to 25 minutes until the carrots are tender. This can be done in advance.
- While the carrots are roasting prepare the oranges and avocados. Cut the tops and bottoms off the oranges, then peel them, using the knife and cutting down the top to bottom all around the orange; slice the oranges across the grain forming pin wheels of about 1/3 inch thick. Halve the avocados, remove the pit and then using a large soup spoon remove the flesh from the skin. Cut each avocado half into about 6 wedges.
- When the carrots are done, assemble on the salad plates, arranging the carrot slices, orange slices and avocado wedges. Put a few cilantro leaves on each salad and drizzle with just a little olive oil. Drizzle with just a little lime juice and then dust with smoked paprika and sea salt. This can also be made into a salad with adding salad greens, cherry tomatoes and saving the avocado at the very end.
Mix until the carrots are completely covered with olive oil. Pour on the honey, then season to taste with salt and pepper; mix until evenly coated. Sprinkle with the orange zest, orange juice, and fleur de sel and toss well. Serve hot or at room temperature. The orange compliments the soup with a delicate sweet and zesty aroma taking this vegan carrot soup to a whole new level.
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