Roasted Carrot and Avocado Salad
Photo © Deb Perelman
- 1 pound carrots, scrubbed or peeled and cut into two-inch segments (angled if you’re feeling fancy)
- 3 tablespoons olive oil, divided
- 1/4 teaspoon ground cumin
- Coarse salt and freshly ground black pepper
- 1/2 an avocado, pitted and sliced
- Juice of half a lemon
- This recipe is vegan
- This recipe is gluten-free
- This recipe is paleo
- Produce
- Avocado, pitted and sliced (1/2)
- Carrots (1 pound)
- Cumin, ground (1/4 teaspoon)
- Lemon, Juice of (1/2)
- Cooking & Baking
- Olive oil (3 tablespoons)
- Salt and freshly ground black pepper, Coarse (1)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published August 3, 2009 (3 years ago).
33 people saved this recipe.
