- 2 lbs Carrotsdivided
- 1-2 tbsp Olive oilextra-virgin
- Saltto taste
- 1 large Avocadoor 2 small ripe
- 4 tbsp Honey Mustard Dressing
- ⅓ cup Green onionchopped
- ⅓ cup Fresh herbstorn leafy herbs, basil, mint, dill and/or cilantro
- ¾ tsp Flaky sea saltor ½ tsp kosher salt, to taste
- pinch Red pepper flakesoptional
- Black pepperfreshly ground, to taste
Roasted & Raw Carrot Salad with Avocado
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:
Steps to make Roasted & Raw Carrot Salad with Avocado
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.
Thinly slice remaining carrots
Add raw carrots
Drizzle with dressing and add herbs