ABC Kitchen’s Roasted Carrot and Avocado Salad (but easier)
Serves 415 mins prep20 mins cook
This surprisingly addictive salad combines creamy, crunchy, tart, and caramelized flavors, making it both simple and complex. It's an easier version inspired by ABC Kitchen's popular dish.
0 servings
What you need
tbsp kosher salt
lb carrot
tsp red pepper flake
tbsp red wine vinegar
clove garlic clove
tbsp sunflower seed
tsp honey
tbsp sesame seed
tsp ground coriander
tbsp fresh thyme leaves
Instructions
Preheat the oven to 450 degrees F. On a large sheet pan, mix together the carrots, 1 clove garlic, shallot, juice from 1/2 the orange, thyme, red pepper flakes, 1 Tablespoon olive oil, coriander, 1 teaspoon salt, and 1/4 teaspoon black pepper. Roast for 20 minutes until tender, then let cool to room temperature. While the carrots are roasting, make the dressing. Dressing: In a glass jar with lid, combine 1 clove garlic, red wine vinegar, juice and zest from the other half of the orange and the full lemon, honey, olive oil, a large pinch of salt and pepper. Shake vigorously to combine. On a serving platter, spoon the roasted carrots into the center of the platter. Place handfuls of the mixed greens and avocado slices around the carrots, then evenly spoon the yogurt on top. Top with the sunflower and sesame seeds and drizzle with as much of the dressing as you’d like.View original recipe