This Roasted & Raw Carrot Salad with Avocado is perfect for spring! For this simple recipe, you’ll use a combination of caramelized roasted carrots and raw, thinly sliced carrots for a delightful contrast of tender and crisp. Just top with ripe avocados, garden-fresh herbs, and a drizzle of honey mustard dressing, and you have a perfectly balanced and wholesome salad that everyone will love.
This salad calls for honey mustard dressing. To make the dressing, simply whisk together 2 tablespoons of Dijon mustard, 2 tablespoons of extra-virgin olive oil, 2 tablespoons of lemon juice, 1 tablespoon of honey, and 1 minced garlic clove in a small bowl until smooth. Add a pinch of salt and black pepper and you are good to go. You could make the dressing in advance and store it in the fridge until ready to serve. This recipe yields 4 large side salads or 6 small ones.
To make the Roasted & Raw Carrot Salad with Avocado, you will need the following ingredients:
Preheat the oven to 425 °F and line a large, rimmed baking sheet with parchment paper.
Peel 2 pounds carrots. Set aside 3 large carrots and slice the remaining carrots on the bias into pieces about ½-inch thick and 1 ½-inch long. On the prepared baking sheet, toss the sliced carrots with 1 to 2 tablespoons olive oil and toss to coat. Arrange the carrots in a single layer and sprinkle them lightly with salt.
Bake the carrots for 25-30 minutes, tossing halfway, until the carrots are tender and deeply golden brown on the edges.
In the meantime, slice the remaining 3 carrots into very thin rounds (as thin as you possibly can). Put the carrot rounds in a bowl, and cover them with cold water and a handful of ice cubes. Set aside.
Once the carrots are perfectly roasted, arrange them across a large platter.
Drain and pat dry the sliced carrots well. Sprinkle them all over the roasted carrots.
Halve the avocados and remove the pits. Thinly slice half of the avocado. Use a large spoon to scoop out the pieces. Arrange the avocado slices in sections over the salad. Dice the remaining avocado. Scoop out the pieces and arrange them all over the salad.
Drizzle the honey mustard dressing lightly all over the salad, a tablespoon at a time. Top with ⅓ cup chopped green onions and ⅓ cup torn leafy herbs. Sprinkle the salt, red pepper flakes, if using, and a few grinds of black pepper on top.
Serve immediately!
Looking for a simple and delicious side dish to pair with all your spring dinners? Look no further than this Roasted & Raw Carrot Salad with Avocado! Bursting with contrasting flavors and textures, this salad will become your go-to salad recipe for spring. Give this recipe a try, and share it using the hashtag #cookmerecipes or by tagging @cookmerecipes on Instagram! We love seeing what you’ve made!
Healthy and delicious salad! Thanks!
Dairy-Free Recipes
Gluten Free Recipes
Low Cholesterol Recipes
Vegan Recipes
Vegetarian Recipes
