Photo: Anna Pelzer
Roasted and Raw Carrot Salad with Avocado and Toasted Cumin Vinaigrette
9 ingredients
Serves 4
openrecipes
Estimated Nutrition (whole recipe, rough)
621
Calories
10g
Protein
56g
Fat
34g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Pine Nut | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Watercress | 1 cup (34g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 bunches (about 10 ounces total) baby carrots in assorted colors, tops trimmed
- 1/4 cup olive oil, plus more as needed
- Salt and freshly ground black pepper
- 1/4 cup pine nuts
- 1 teaspoon cumin seeds
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon freshly squeezed lime juice
- 1 ripe avocado
- 2 cups mizuna, watercress, ancho cress, or arugula greens
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes