This salad is all about contrasts, and the way they work together to make an interesting dish. Warm carrots combine with cool, creamy avocado. Crunchy toasted seeds add crunch and the citrusy vinaigrette brings a brightness. I’ve changed the spices a bit, as well as adding more greens to create my own version of ABC Kitchen’s Carrot and Avocado Salad. It’s definitely going to become a year-round staple for me, and I love that it can serve as a light lunch all by itself.
Roasted Carrot Salad
1 bag of carrots, preferably organic, blanched in boiling water for 15 minutes
2 garlic cloves
1 teaspoon za’atar spice blend
1 teaspoon fresh thyme leaves
1/2 teaspoon chili flakes
1 tablespoon Sherry or red wine vinegar
1/4 cup olive oil
1 teaspoon salt
1 orange, cut in half
1 lemon, cut in half
1 avocado, sliced into length-wise slices
1 tablespoon sunflower seeds
1 tablespoon pepitas
1 tablespoon sesame seeds
4 cups baby kale or other greens
Combine the garlic, za’atar, thyme, vinegar, olive oil, chili, and salt in a small food processor and pulse to make a paste. Toss the carrots with the paste in a large bowl to coat. Spread on a baking sheet along with the halves of lemon and orange. Roast at 350 degrees for 20 minutes.
Meanwhile, toast the seeds in a dry pan for 5 minutes or so, until they start to turn golden brown. Remove to a bowl.
Once the citrus has cooled a bit, juice them into a small bowl. You can also use tongs to squeeze them if they are too hot. Add an equal amount of olive oil along with some salt and pepper, and whisk together. Dress the greens, reserving some dressing to pour on top. If you have extra, it stores in the fridge for a couple days (just bring to room temp before using).
Plate greens in individual servings or family style. Scatter the carrots on top, along with the slices of avocado. Dress with reserved vinaigrette and sprinkle with toasted seeds.