How To Make Raw Carrot Salad with Avocado
Start your day with a healthy and gluten-free breakfast with this raw carrot salad made with fresh herbs and avocado topped with honey-mustard dressing.
Serves:
Ingredients
- 2lbscarrots,divided
- 2Tbspextra-virgin olive oil
- salt
- 2small avocado,ripe
- 4Tbspsunshine salad dressing
- â…“cupgreen onion,chopped
- â…“cupfresh leafy herbs,torn, basil, mint, dill, and/or cilantro
- ¾tsp.flaky sea salt,or ½ teaspoon kosher salt, to taste
- pinchred pepper flakes,omit if sensitive to spice
- black pepper,freshly ground, to taste
Instructions
-
Preheat the oven to 425 degrees F and line a large, rimmed baking sheet with parchment paper for easy cleanup.
-
First, peel all the carrots. Then, reserve 3 large carrots and set them aside. Slice the remaining carrots on the diagonal into pieces about ½ thick and 1½ long.
-
On the baking sheet, toss the carrot pieces with enough olive oil to lightly coat them. Arrange them in a single layer and sprinkle them lightly with salt.
-
Bake the carrots for 25 to 30 minutes, tossing halfway until the carrots are tender and turning deeply golden on the edges.
-
Meanwhile, slice the remaining 3 carrots into very thin rounds. Place the carrot rounds in a bowl, and fill the rest of the bowl with cold water and a handful of ice cubes. Set the bowl aside.
-
When the carrots are done roasting, arrange them across a large platter. Drain the carrot rounds well and sprinkle them all over the roasted carrots.
-
Halve the avocados and remove the pits. Thinly slice half of the avocado and carefully scoop out the pieces with a large spoon.
-
Arrange the slices in sections over the salad. Dice the rest of the avocado, scoop out the pieces, and arrange them all over the salad.
-
Drizzle the salad dressing lightly all over the salad by the tablespoon then sprinkle the green onion and leafy herbs on top.
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Finish by sprinkle the salt, red pepper flakes, and a few twists of black pepper on top. Serve promptly as the avocado will brown over time.
Nutrition
- Calories:Â 360.24kcal
- Fat:Â 26.68g
- Saturated Fat:Â 4.19g
- Monounsaturated Fat:Â 14.74g
- Polyunsaturated Fat:Â 6.26g
- Carbohydrates:Â 32.12g
- Fiber:Â 13.21g
- Sugar:Â 11.91g
- Protein:Â 4.20g
- Sodium:Â 785.70mg
- Calcium:Â 162.87mg
- Potassium:Â 1158.56mg
- Iron:Â 5.81mg
- Vitamin A: 1910.30µg
- Vitamin C:Â 24.29mg
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