Photo: Anna Pelzer
roasted carrot and avocado salad
6 ingredients
openrecipes
As it turns out, it has been since I attempted to recreate a carrot salad I’d had at , completely lost interest in it halfway through the cooking process, burned dinner and went out for a fairly forgettable dish at a nearby restaurant instead. What a shame, right? This salad deserves better than to be passive-aggressively swapped out for noodles and left to collect dust for years.
Estimated Nutrition (whole recipe, rough)
410
Calories
5g
Protein
36g
Fat
25g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 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
- 1 pound carrots, scrubbed or peeled and cut into two-inch segments (angled if you’re feeling fancy)
- 3 tablespoons olive oil, divided
- 1/4 teaspoon ground cumin
- Coarse salt and freshly ground black pepper
- 1/2 an avocado, pitted and sliced (we had a mega-’cado and only used 1/4 of it)
- Juice of half a lemon
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By smittenkitchen ·
Recipe sourced from
openrecipes