Tuesday, September 7, 2010

Roasted Carrot and Avocado Salad

Prepared using fresh ingredients available at Quest Food Exchange

1 lb carrots, scrubbed or peeled and cut into two-inch segments
3 tbsps olive oil, divided
1/4 tsp ground cumin - optional
Coarse salt and freshly ground black pepper
1/2 an avocado, pitted and sliced (or more if you prefer)
Juice of half a lemon

Roast the carrots: Preheat your oven to 400 degrees. Toss the carrot chunks in a medium bowl with two tbsps of the olive oil, cumin and as generous of a helping of salt and pepper as you like. Spread them on a roasting sheet and roast for about 20 minutes, or until tender and browned. Of course, roasting time will vary depending on the thickness of your carrots.

Finish the salad: Once the carrots are roasted, arrange them on a serving platter with slices of avocado on top. Drizzle the salad with the last tablespoons of olive oil, lemon juice and extra salt and pepper, if it needs it.

Eat immediately.

Created for Quest by Chris at:

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