Roasted Carrot, Orange & Avocado Salad

Hello everybody, it is Drew, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, roasted carrot, orange & avocado salad. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Roasted Carrot, Orange & Avocado Salad is one of the most popular of recent trending meals in the world. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions every day. Roasted Carrot, Orange & Avocado Salad is something which I’ve loved my whole life. They are fine and they look fantastic.

Sprinkle with the orange zest, orange juice and fleur de sel and toss well. Squeeze the juice of the reserved orange half over the carrots, add the parsley and pepper, and toss to combine. On prepared pan, toss together carrots and olive oil; arrange in a single layer. Pour orange juice mixture over carrots, and toss gently to coat.

To begin with this particular recipe, we have to prepare a few ingredients. You can have roasted carrot, orange & avocado salad using 13 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Roasted Carrot, Orange & Avocado Salad:
  1. Get carrots
  2. Get coriander seeds
  3. Take fennel seeds
  4. Prepare thyme
  5. Make ready garlic, minced (use garlic press)
  6. Prepare Olive Oil
  7. Make ready Salt
  8. Make ready navel oranges
  9. Take avocados
  10. Get Olive Oil
  11. Get Lime Juice
  12. Make ready Smoked Paprika
  13. Prepare cilantro

Beautiful carrots like these in bright orange, plum, and gold. Arrange carrots in single layer on rimmed baking sheet. How to Make It Cut an unpeeled orange in half. Melt butter in a large skillet; stir in orange juice concentrate and brown sugar.

Steps to make Roasted Carrot, Orange & Avocado Salad:
  1. Peel the carrots and cut o the bias into long slices about 1⁄3 to 1⁄2 inch thick. Grind the coriander and fennel seeds in a coffee mill. Put the carrots on a rimmed baking sheet with parchment paper and drizzle with oil, just enough to lightly coat them. Sprinkle with the ground coriander and fennel seeds, the minced garlic and salt and toss again to mix well. Lay the thyme sprigs on top of the carrots and roast at 400F for 20 to 25 minutes. The carrots should be tender but not mushy.
  2. While the carrots are roasting prepare the oranges and avocados. Cut the tops and bottoms off the oranges, then peel them, using the knife and cutting down from top to bottom all around the orange; slice the oranges across the grain forming pin wheels of about 1⁄3 thick; remove the flesh from the skin. cut each avocado half into about 6 wedges. Lightly salt the avocado wedges.
  3. When the carrots are done, assemble the salads on plates arranging the carrot slices, orange slices and avocado wedges. Put a few cilantro leaves on each salad. Drizzle with a just a little lime juice and then dust with a little bit of smoked paprika. Serve immediately. This salad also works to add cherry tomatoes and little bit of mixed greens.

How to Make It Cut an unpeeled orange in half. Melt butter in a large skillet; stir in orange juice concentrate and brown sugar. Add carrots and parsley; stir to coat. Carrots are roasted with diced onion, garlic, honey and seasoning. It sounds like it would be sweet, but a little adobo sauce balances the filling out so nicely.

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