Carrot and Avocado Salad with Roasted Citrus Vinaigrette
2016-02-06 11:23:18
Prep Time
15 min
Cook Time
30 min
Nutrition Facts
Serving Size
453g
Amount Per Serving
Calories 425
Calories from Fat 177
% Daily Value *
Total Fat 21g
32%
Saturated Fat 3g
15%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 11g
Cholesterol 0mg
0%
Sodium 1475mg
61%
Total Carbohydrates 57g
19%
Dietary Fiber 16g
66%
Sugars 17g
Protein 10g
Vitamin A
563%
Vitamin C
135%
Calcium
23%
Iron
23%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- -2 cloves garlic
- -1 tsp fresh thyme leaves
- -1 tsp cumin seeds
- -¼ tsp red pepper flakes
- -1 tsp salt
- -½ tsp pepper
- -Extra virgin olive oil
- -1 Tbsp. red wine vinegar
- -1 avocado peeled and sliced into wedges
- -6 small carrots, peeled
- -1/2 cup gluten-free bread torn into 1" pieces (optional)
- -1 orange
- -1 lemon
- -2 cups mache lettuce
- -2 Tbsp. sunflower seeds
Instructions
- 1. Preheat oven to 425 degrees. In a spice grinder, combine the garlic, thyme, cumin, red pepper flakes, salt and pepper. Transfer to a bowl and mix in the vinegar and 2 Tbsp olive oil.
- 2. Cut carrots in half lengthwise and toss with 2 Tbsp of the spice and oil mixture. Place on an oiled baking sheet cut side down. Cut the orange and lemon in half and place on top of carrots, cut side down. Roast until carrots are tender and golden, about 20-30 minutes.
- 3. Toss the torn bread with the remaining 1 Tbsp spice and oil mixture. Toast in the oven for 10-15 minutes until crunchy on the outside and soft in the inside.
- 4. Transfer carrots to a plate and make the vinaigrette. Using loves to protect your hands from the heat, squeeze the juice of the roasted orange and lemon halves over a fine mesh strainer into a measuring cup. Use ¼ cup of the juice and combine with ¼ cup olive oil. Season with salt and pepper and mix well.
- 5. Arrange mache lettuce on the plate. Place avocado slices around the lettuce and balance the carrot halves on pieces of the avocado. Drizzle with the vinaigrette and garnish with sunflower seeds, and micro greens.
Health Chef Lindsey http://healthcheflindsey.com/
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