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5 from 1 vote

Roasted Carrot and Avocado Salad

Author: Gaby


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.


Serves 6 as a side dish or 8 as a salad