I’m fully willing to admit that I ate my weight in chips + guacamole yesterday! No shame. But to make up for it, I’m keeping things light with this Roasted Carrot and Avocado Salad!
I’m not quite sure you could call my current situation winter (as it’s 65 degrees and sunny here in LA) but this is my winter remedy! Roasted heirloom carrots that are tossed with an herb vinaigrette and then topped with avocado and some arugula is my idea of the the perfect February meal. And while this recipe serves at least 4 people as a salad or side dish, I’ve been known to devour an entire platter on my own. Clearly self control has never been my strong suit.
And while we’re here, I have a public service announcement. I used to think it was straight up whacky when people would leave the carrot tops on carrots and serve it at a restaurant. It was so chef-y and I was suspicious. But like most things in my life, (I mean hello, I didn’t eat fish until I was in culinary school and that’s only because my instructor forced me and told me if I’d ever amount to anything I needed to have an open mind) it took me a while to warm up to it and now I’m 100% up obsessed. Do it, trust me, and you can thank me later.
Roasted Carrot and Avocado Salad
For the Carrots
- 2 lbs heirloom carrots trimmed and cleaned with ½ inch of the top remaining
- 2 tablespoons olive oil
- kosher salt and freshly cracked black pepper
- 1 teaspoon red pepper flakes
For the Vinaigrette
- 1 shallot roughly chopped
- 2 cups tightly packed fresh cilantro leaves tough stems removed
- 1 clove garlic
- 1/2 teaspoons red pepper flakes
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
For the Salad
- 2 small avocados
- a few handfuls of arugula
- Pre-heat oven to 425 degrees F.
- Place the trimmed carrots on a large baking sheet and drizzle with the olive oil. Sprinkle with salt, pepper and red pepper flakes and toss to combine. Transfer to an oven and roast for 40 minutes until soft on the outside with a bite on the inside (a little caramelized)
- In a blender combine the shallot, cilantro, garlic, red pepper flakes, olive oil, red wine vinegar and salt. Pulse until smooth.
- Toss the roasted carrots with 1/2 cup of the cilantro mixture.
- Cut the avocado into wedges and add it to the carrots.
- Serve with some arugula strewn across the top, bottom or whatever floats your boat. Salt and pepper as needed.