Roasted Carrot and Avocado Salad with Citrus Dressing

Roasted Carrot and Avocado Salad with Citrus Dressing
Staff Writer
FOOD & WINE Magazine

"This Moroccan-spiced salad combines vitamin A–rich carrots and heart-healthy avocados. Jamie Oliver’s favorite method for preparing carrots (as well as beets) is to first parboil them, then toss them with a dressing and roast them to intensify their sweetness."

— Food & Wine magazine; recipe contributed by Jamie Oliver

6
Servings
568
Calories Per Serving
Deliver Ingredients

Notes

Recipe adapted from the March 2013 issue of FOOD & WINE Magazine

Ingredients

  • 1  Pound  medium carrots
  • 2  Teaspoons  cumin seeds
  • chile de árbol, or another small chile
  • Kosher salt and freshly ground pepper, to taste
  • cloves garlic
  • 1  Teaspoon  thyme leaves
  • 1/3  Cup  plus 2 tablespoons extra-virgin olive oil
  • 3  Tablespoons  red-wine vinegar
  • orange, halved
  • lemon, halved
  • Four  1/2-inch thick slices of ciabatta bread
  • Hass avocados, pitted, peeled and cut into 6 wedges each
  • 8  Ounces  assorted greens, such as watercress, spinach, or mesclun
  • 2  Cups  baby arugula
  • 2  Tablespoons  unsalted, roasted sunflower seeds
  • 1  Tablespoon  roasted sesame seeds
  • 1  Tablespoon  poppy seeds
  • 3  Tablespoons  low-fat sour cream, mixed with 1 tablespoon of water

Directions

Preheat the oven to 375 degrees. Bring a deep skillet of salted water to a boil. Add the carrots and simmer, covered, over moderately low heat until crisp-tender, 10 minutes. Drain and transfer the carrots to a large roasting pan.

In a mortar, crush the cumin seeds, chile de árbol, ½ teaspoon of salt, and ¼ teaspoon of pepper. Add the garlic and thyme and pound into a paste. Stir in 2 tablespoons of the oil and 2 tablespoons of the vinegar.

Pour the cumin dressing over the carrots and toss. Add the orange and lemon halves to the roasting pan, cut side down. Roast for about 25 minutes, until the carrots are tender.

Meanwhile, toast the ciabatta until the edges are golden brown. Tear the bread into bite-size pieces and, in a large bowl, gently toss with the avocados, greens and arugula. In a small bowl, combine the sunflower, sesame, and poppy seeds.

Using tongs, squeeze the hot orange and lemon halves into a measuring cup until you have about 1/3 cup of juice. Whisk in the remaining 1 tablespoon of red wine vinegar and 1/3 cup of olive oil and season with salt and pepper. Add the warm carrots to the bowl along with the citrus dressing and toss to coat. Transfer the salad to plates and drizzle with the sour cream. Sprinkle the salad with the seed mixture and serve.

Nutritional Facts

Total Fat
24g
34%
Sugar
16g
18%
Saturated Fat
5g
21%
Cholesterol
4mg
1%
Carbohydrate, by difference
77g
59%
Protein
13g
28%
Vitamin A, RAE
25µg
4%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
27µg
30%
Calcium, Ca
129mg
13%
Choline, total
19mg
4%
Fiber, total dietary
3g
12%
Fluoride, F
10µg
0%
Folate, total
30µg
8%
Iron, Fe
2mg
11%
Magnesium, Mg
63mg
20%
Manganese, Mn
1mg
56%
Niacin
3mg
21%
Pantothenic acid
1mg
20%
Phosphorus, P
293mg
42%
Selenium, Se
13µg
24%
Sodium, Na
833mg
56%
Water
97g
4%
Zinc, Zn
1mg
13%

Roasted Carrot Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Roasted Carrot Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.