Updating one of my favourite go to salads today. This roasted carrot and avocado salad has al fresco summer evenings written all over it.
I’m a big fan of avocados. Fantastic for the skin. They taste better than pollyfiller and are far cheaper than botox! Avocados give the ultimate creaminess to smoothies, a healthy decadence to raw cakes and pair deliciously with roasted vegetables in a warm salad. How do you like to enjoy them?
Naturally sweet organic carrots roasted until they’re slightly sticky, tossed with lashings of creamy avocado all cuddled up with a fresh and zingy dressing. The wholegrain mustard dressing adds a certain umami type flavour that makes me revisit this one time and time again.
No fuss, no mess, just tastebud sos! This roasted carrot and avocado salad is ready and on the table in 35 minutes.
Serves 1 – 2
- 5 carrots
- 4 tablespoons of extra virgin olive oil
- 1 teaspoon of coconut aminos
- 1 teaspoon of wholegrain mustard
- 1 teaspoon of lemon juice
- 1 avocado
- Green part from 1 spring onion (optional)
- Fresh coriander, parsley and chives
- Pinch of salt and cracked black pepper
- 1 tablespoon of sesame seeds
Preheat the oven to 190C (fan assisted).
Peel the carrots and chop into chunks. Toss with 1 tablespoon of extra virgin olive oil and a pinch of sea or Pink Himalayan salt, place on a baking tray and roast in the oven for 30 minutes. (Turn after 15 minutes for even cooking.)
Once the carrots are cooked, remove the skin and stone from the avocado and chop into chunks.
Mix the remaining 3 tablespoons of extra virgin olive oil, mustard, coconut aminos, lemon, 1 tablespoon of mixed fresh coriander, parsley and chives, salt and pepper in a jam jar.
Mix with the carrots, avocado, dressing and top with fresh parsley, coriander, chives, spring onion and sesame seeds.