Best Carrot And Avocado Salad Recipes

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CARROT, AVOCADO, AND ORANGE SALAD



Carrot, Avocado, and Orange Salad image

Provided by April Bloomfield

Categories     Salad     Garlic     Side     Vegetarian     Lunch     Avocado     Carrot     Spring     Healthy     Vegan     Cumin     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 11

4 medium garlic cloves, smashed and peeled
Maldon or another flaky sea salt
1 1/2 teaspoons cumin seeds, toasted and ground
1 1/2 teaspoons coriander seeds, toasted and ground
1 to 1 1/2 teaspoons crumbled dried pequin chilies or red pepper flakes
1/4 cup plus 2 tablespoons extra virgin olive oil
30 or so similarly sized (each about the size of your pointer finger) young carrots, not peeled, 1/2 inch of the green tops left on
3 tennis-ball-sized oranges
3 ripe Hass avocados, chilled
2 tablespoons freshly squeezed lemon juice
A handful of small, delicate cilantro sprigs

Steps:

  • Preheat the oven to 400°F.
  • Pound the garlic with a healthy pinch of salt in a mortar until you have a wet, fairly smooth paste. (You can also do this on a cutting board, chopping and mashing and chopping and mashing until you're satisfied.) Put the paste in a large mixing bowl. Add the cumin, coriander, chilies, and 1/4 cup of the olive oil and stir well, then add the carrots and toss well so they're coated with the oil and spices. Sprinkle on 3 healthy pinches of salt, crushing the grains with your fingers as you add them, and toss again.
  • Put the carrots in a large shallow baking dish in one layer. Scrape out the extra garlic, spices, and oil from the bowl and spread evenly on top of the carrots. Pour 1/4 cup water into an empty spot in the casserole (you don't want to wash off the tasty oily stuff) and tilt the dish so the water spreads across the bottom.
  • Cover the dish tightly with foil and put it in the oven. Cook the carrots for 25 minutes. Take off the foil and keep cooking until the carrots are lightly browned, and about as tender and creamy as avocado flesh, but not so soft that they threaten to fall apart, about 35 minutes more.
  • While the carrots are roasting, segment the orange as you would a lemon. Squeeze the membranes into a small bowl to release the juice. Set it aside.
  • When the carrots are done, take the dish out of the oven and let it sit until the carrots have cooled a bit but are still warm.
  • Meanwhile, take the avocados from the fridge. Halve them lengthwise, remove the pits, and peel the halves. Cut the flesh lengthwise into slices about the same size as the carrots-the slices should be sturdy enough that they don't break up when you toss them.
  • Put the avocado slices in a large mixing bowl and add the reserved orange juice, the lemon juice, the remaining 2 tablespoons olive oil, and a healthy pinch or two of salt. Toss gently and well with your hands. Push the avocado to one side of the bowl. Add the carrots a handful at a time, scraping and tossing them in the beautiful green liquid in the bowl before adding the next handful. Make sure to scrape out and add all the garlicky spices left in the baking dish. Toss it all together gently, being careful not to break the avocado slices.
  • Stack the carrots, avocado, and orange segments on a platter or in a serving bowl so they're facing this way and that. Top with the cilantro and serve right away.

ROAST CARROT AND AVOCADO SALAD WITH ORANGE AND LEMON DRESSING



Roast Carrot and Avocado Salad with Orange and Lemon Dressing image

If you're going to use cooked carrots in a salad you've got to make it with some attitude! This fantastic Moroccan-style salad combines roast carrots with avocados - and because they have the same texture in your mouth, I thought I'd add the chargrilled flavor and crunch of toasted ciabatta to round things off. With spices, seeds, sour cream and a delicious citrus dressing, you've got a winner.

Provided by Jamie Oliver

Categories     appetizer

Time 50m

Yield 4 servings

Number Of Ingredients 17

1 pound medium mixed colored carrots, with their leafy tops
Sea salt
2 level teaspoons whole cumin seeds
1 or 2 small dried chiles, crumbled
Freshly ground black pepper
2 cloves garlic, peeled
4 sprigs fresh thyme, leaves picked
Extra-virgin olive oil
Red or white wine vinegar
1 orange, halved
1 lemon, halved
3 ripe avocados
4 (1/2-inch thick) slices ciabatta or other good-quality bread
2 handfuls interesting mixed winter salad leaves (like Treviso, arugula, radicchio or cavolo nero tops), washed and spun dry
2 bunches watercress
2/3 cup sour cream
4 tablespoons mixed seeds, toasted

Steps:

  • Preheat the oven to 350 degrees F.
  • Parboil the carrots in boiling, salted water for 10 minutes, until they are very nearly cooked, then drain and put them into a roasting pan. You should flavor them while they're steaming hot, so while the carrots are cooking get a pestle and mortar and smash up the cumin seeds, chilles, salt and pepper. Add the garlic and thyme leaves and smash up again until you have a kind of paste. The idea here is to build up the flavors. Add enough extra-virgin olive oil to generously cover the paste, and a good swig of vinegar. This will be like a marinade, a rub and a dressing all in one! Stir together, then pour over the carrots in the pan, coating them well. Add the orange and lemon halves, cut side down.
  • These will roast along with the carrots, and their juice can be used as the basis of the dressing. Place in the preheated oven for 25 to 30 minutes, or until golden.
  • While the carrots are roasting, halve and peel the avocados, discarding the pits, then cut them into wedges lengthwise and place in a big bowl. Remove the carrots from the oven and add them to the avocados. Carefully, using some tongs, squeeze the roasted orange and lemon juice into a bowl and add the same amount of extra-virgin olive oil and a little swig of red wine vinegar. Season, and pour this dressing over the carrots and avocados. Mix together, have a taste and correct the seasoning. Call your gang round the table while you toast or broil your ciabatta slices.
  • Tear the toasted bread into little pieces and add to the dressed carrot and avocado. Mix together, toss in the salad leaves and cress and transfer to a big platter or divide between individual plates. Spoon over a nice dollop of sour cream, sprinkle over your toasted seeds and drizzle over some extra-virgin olive oil.
  • Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users.

ROAST CARROT AND AVOCADO SALAD WITH ORANGE AND LEMON DRESSING



ROAST CARROT AND AVOCADO SALAD WITH ORANGE AND LEMON DRESSING image

Categories     Salad     Vegetable     Side

Yield 4 servings

Number Of Ingredients 18

• 1 pound medium differently colored carrots, with their leafy tops
• 2 level teaspoons whole cumin seeds
• 1 or 2 small dried chillies, crumbled
• sea salt and freshly ground black pepper
• 2 cloves of garlic, peeled
• 4 sprigs of fresh thyme, leaves picked
• extra virgin olive oil
• red or white wine vinegar
• 1 orange, halved
• 1 lemon, halved
• 3 ripe avocados
• red wine vinegar
• 4 x ½-inch-thick slices of ciabatta or other
• good-quality bread
• 2 handfuls of interesting mixed winter salad leaves (like Treviso, arugula, radicchio or cavolo nero tops), washed and spun dry
• 2 bunches of cress
• 2⁄3 cup of sour cream
• 4 tablespoons mixed seeds, toasted

Steps:

  • Preheat the oven to 350°F. Parboil your carrots in boiling, salted water for 10 minutes, until they are very nearly cooked, then drain and put them into a roasting pan. You should flavor them while they're steaming hot, so while the carrots are cooking get a pestle and mortar and smash up the cumin seeds, chillies, salt and pepper. Add the garlic and thyme leaves and smash up again until you have a kind of paste. The idea here is to build up the flavors. Add enough extra virgin olive oil to generously cover the paste, and a good swig of vinegar. This will be like a marinade, a rub and a dressing all in one! Stir together, then pour over the carrots in the pan, coating them well. Add the orange and lemon halves, cut-side down. These will roast along with the carrots, and their juice can be used as the basis of the dressing. Place in the preheated oven for 25 to 30 minutes, or until golden. While the carrots are roasting, halve and peel your avocados, discarding the pits, then cut them into wedges lengthwise and place in a big bowl. Remove the carrots from the oven and add them to the avocados. Carefully, using some tongs, squeeze the roasted orange and lemon juice into a bowl and add the same amount of extra virgin olive oil and a little swig of red wine vinegar. Season, and pour this dressing over the carrots and avocados. Mix together, have a taste and correct the seasoning. Call your gang round the table while you toast or broil your ciabatta slices. Tear the toasted bread into little pieces and add to the dressed carrot and avocado. Mix together, toss in the salad leaves and cress and transfer to a big platter or divide between individual plates. Spoon over a nice dollop of sour cream, sprinkle over your toasted seeds and drizzle over some extra virgin olive oil.

PUERTO RICAN CABBAGE, AVOCADO, AND CARROT SALAD



Puerto Rican Cabbage, Avocado, and Carrot Salad image

A great side salad for any Puerto Rican meal. You can add cilantro to the dressing, if desired.

Provided by mmg3

Categories     Salad     Vegetable Salad Recipes     Carrot Salad Recipes

Time 10m

Yield 1

Number Of Ingredients 5

½ teaspoon olive oil
½ teaspoon lime juice
½ carrot, shredded
½ cup shredded cabbage
4 slices Hass avocado

Steps:

  • Whisk olive oil and lime juice together in a bowl; add carrots and cabbage and stir to coat. Gently fold avocado slices into salad.

Nutrition Facts : Calories 234.9 calories, Carbohydrate 15.4 g, Fat 20.1 g, Fiber 9.8 g, Protein 3.1 g, SaturatedFat 2.9 g, Sodium 35.8 mg, Sugar 3.4 g

ROASTED AND RAW CARROT SALAD WITH AVOCADO AND TOASTED CUMIN VINAIGRETTE



Roasted and Raw Carrot Salad with Avocado and Toasted Cumin Vinaigrette image

Provided by Elizabeth Falkner

Categories     Salad     Side     Vegetarian     Lunch     Avocado     Carrot     Healthy     Vegan     Cumin     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 9

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

Steps:

  • Preheat the oven to 375°F.
  • Have an ice bath (a bowl of ice water) ready. Using a vegetable peeler, peel ribbons of carrots from half of the carrots. Place in the ice water to chill (the ribbons will curl after a while in the water).
  • Place the remaining whole carrots on a baking sheet; drizzle with some olive oil and season with salt and pepper. Roast until the edges start to caramelize, 15 to 20 minutes. Remove from the oven and set aside at room temperature. Lower the oven temperature to 350°F.
  • Toast the pine nuts in the oven for about 10 minutes or in a small pan on the stove top over medium-low heat, shaking constantly, until brown and fragrant; pour into a bowl to cool and set aside. Toast the cumin seeds in a small sauté pan over medium heat, tossing or stirring constantly until fragrant, and then pour quickly into a mortar and pestle or spice grinder and grind into a powder. Alternatively, use ground cumin.
  • For the dressing, in a medium bowl, whisk the cumin with the lemon and lime juices, salt, and pepper; slowly whisk in the 1/4 cup olive oil.
  • Remove the carrot ribbons from the ice water and pat dry with paper towels. Peel, pit, and slice the avocado.
  • Divide the avocado slices and roasted carrots among 4 salad plates. In a bowl, toss the carrot ribbons and greens in the dressing, and divide among the plates.
  • Sprinkle a few pine nuts on each salad and serve.

ROASTED CARROT AND AVOCADO SALAD



Roasted Carrot and Avocado Salad image

Make and share this Roasted Carrot and Avocado Salad recipe from Food.com.

Provided by sofie-a-toast

Categories     Avocado

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6

1 lb carrot, peeled and cut into two-inch segments (angled if you're feeling fancy)
3 tablespoons olive oil, divided
1/2 teaspoon ground cumin
coarse salt & freshly ground black pepper
1/2 an avocado, pitted and sliced
1/2 lemon (juice of)

Steps:

  • Roast the carrots: Preheat your oven to 400 degrees. Toss the carrot chunks in a medium bowl with two tablespoons of the olive oil, cumin and as generous of a helping of salt and pepper as you like. (We like a lot. Especially with sweet things like carrots.).
  • Spread them on a roasting sheet and roast for about 20 minutes, or until tender and browned. Of course, roasting time will vary depending on the thickness of your carrots. Our heftier chunks took over 30.
  • Finish the salad: Once the carrots are roasted, arrange them on a serving platter with slices of avocado on top. Drizzle the salad with the last tablespoons of olive oil, lemon juice and extra salt and pepper, if it needs it. Eat immediately.

Nutrition Facts : Calories 119.5, Fat 9.4, SaturatedFat 1.3, Sodium 53.9, Carbohydrate 9.2, Fiber 3.4, Sugar 3.8, Protein 1.1

ROASTED CARROT AND AVOCADO SALAD



Roasted Carrot and Avocado Salad image

In 2012, carrots, those little spark plugs in a salad or a stew, were having a moment. Chefs across the country were showcasing handsome, meaty specimens in a rainbow of colors, dressed and garnished without a sliver of meat or fish. Well, maybe a touch of bacon. This salad begins with carrots roasted in a spicy paste. It's finished with smooth avocado, sprouts, sour cream and pumpkin seeds.

Provided by Florence Fabricant

Categories     salads and dressings, side dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 14

3 garlic cloves, peeled
1 teaspoon cumin seeds
1 teaspoon fresh thyme leaves
1/4 teaspoon crushed red chile flakes
Salt and ground black pepper
1 tablespoon red wine vinegar
4 tablespoons extra virgin olive oil
1 pound medium-size carrots peeled
1 orange, halved
1 lemon, halved
1 avocado, pitted, peeled and cut in thin wedges
1 1/2 cups packed radish or other sprouts
3 tablespoons sour cream
3 tablespoons roasted hulled pumpkin seeds

Steps:

  • Heat oven to 400 degrees. In a small food processor or a mortar, pulse or pound the garlic with the cumin, thyme, chile flakes, 1 1/2 teaspoons salt and 3/4 teaspoon pepper to make a paste. Add vinegar and 2 tablespoons of the oil, and mix well.
  • Arrange carrots in a roasting pan and spread spice paste on top. Place orange and lemon halves, cut side down, on carrots. Roast until carrots are tender and starting to brown, about 45 minutes.
  • Using tongs, arrange carrots on a serving platter. With a dishtowel to protect your hands, squeeze juice from the roasted orange and lemon halves into a measuring cup. You should have about 1/2 cup juice. Beat in remaining 2 tablespoons oil. Season with salt and pepper. Drizzle some of this sauce over the carrots.
  • Arrange avocado over carrots, then scatter sprouts on top. Drizzle with reserved sauce, top with dollops of sour cream and a sprinkling of the seeds. Serve.

Nutrition Facts : @context http, Calories 333, UnsaturatedFat 20 grams, Carbohydrate 24 grams, Fat 26 grams, Fiber 9 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 676 milligrams, Sugar 10 grams, TransFat 0 grams

CARROT AND AVOCADO SALAD



CARROT AND AVOCADO SALAD image

Yield 8 people

Number Of Ingredients 18

• 1 pound medium differently colored carrots, with their leafy tops
• 2 level teaspoons whole cumin seeds
• 1 or 2 small dried chillies, crumbled
• sea salt and freshly ground black pepper
• 2 cloves of garlic, peeled
• 4 sprigs of fresh thyme, leaves picked
• extra virgin olive oil
• red or white wine vinegar
• 1 orange, halved
• 1 lemon, halved
• 3 ripe avocados
• red wine vinegar
• 4 x ½-inch-thick slices of ciabatta or other
• good-quality bread
• 2 handfuls of interesting mixed winter salad leaves (like Treviso, arugula, radicchio or cavolo nero tops), washed and spun dry
• 2 bunches of cress
• 2⁄3 cup of sour cream
• 4 tablespoons mixed seeds, toasted

Steps:

  • Preheat the oven to 350°F. Parboil your carrots in boiling, salted water for 10 minutes, until they are very nearly cooked, then drain and put them into a roasting pan. You should flavor them while they're steaming hot, so while the carrots are cooking get a pestle and mortar and smash up the cumin seeds, chillies, salt and pepper. Add the garlic and thyme leaves and smash up again until you have a kind of paste. The idea here is to build up the flavors. Add enough extra virgin olive oil to generously cover the paste, and a good swig of vinegar. This will be like a marinade, a rub and a dressing all in one! Stir together, then pour over the carrots in the pan, coating them well. Add the orange and lemon halves, cut-side down. These will roast along with the carrots, and their juice can be used as the basis of the dressing. Place in the preheated oven for 25 to 30 minutes, or until golden. While the carrots are roasting, halve and peel your avocados, discarding the pits, then cut them into wedges lengthwise and place in a big bowl. Remove the carrots from the oven and add them to the avocados. Carefully, using some tongs, squeeze the roasted orange and lemon juice into a bowl and add the same amount of extra virgin olive oil and a little swig of red wine vinegar. Season, and pour this dressing over the carrots and avocados. Mix together, have a taste and correct the seasoning. Call your gang round the table while you toast or broil your ciabatta slices. Tear the toasted bread into little pieces and add to the dressed carrot and avocado. Mix together, toss in the salad leaves and cress and transfer to a big platter or divide between individual plates. Spoon over a nice dollop of sour cream, sprinkle over your toasted seeds and drizzle over some extra virgin olive oil.

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