Carrot and Avocado Salad with Crunchy Seeds
- 1 tablespoon sunflower seeds
- 1 tablespoon pumpkin seeds
- 1 tablespoon white sesame seeds
- Cumin and Citrus Roasted Carrots (recipe follows)
- 1 avocado, halved, pitted, peeled, and cut into thin wedges
- 4 cups sprouts, preferably a mix of radish and beet
- 1 tablespoon plus 1 teaspoon sour cream
- Edible flowers, for garnish, optional
- Cumin and Citrus Roasted Carrots
- 1 pound medium carrots, peeled
- 3 garlic cloves
- 1 teaspoon cumin seeds
- 1 teaspoon fresh thyme leaves
- 1/4 teaspoon crushed red chile flakes
- Kosher salt and freshly ground black pepper, plus more to taste
- 1 tablespoon red wine vinegar
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 1 1/2 oranges
- 2 lemons, halved
- Produce
- Avocado, wedges thin pitted (1)
- Carrots, medium (1 pound)
- Cumin and citrus roasted carrot (2)
- Cumin seeds (1 teaspoon)
- Lemons (2)
- Oranges (1 1/2)
- Pumpkin seeds (1 tablespoon)
- Red chile flakes (1/4 teaspoon)
- Sprouts (4 cups)
- Sunflower seeds (1 tablespoon)
- Thyme, fresh leaves (1 teaspoon)
- Condiments
- Red wine vinegar (1 tablespoon)
- Cooking & Baking
- Garlic cloves (3)
- Kosher salt and freshly ground black pepper (1)
- Olive oil, extra-virgin (3/8 cup)
- Sesame seeds, white (1 tablespoon)
- Dairy
- Sour cream (1 1/3 tablespoon)
- Other
- Edible flowers, for garnish, optional
Preparation
Read recipe preparation on seriouseats.com
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Published November 17, 2011 (1 year ago).
17 people saved this recipe.
