Roasted Carrot and Avocado Salad

Carrots are an excellent source of beta-carotene, which is converted into vitamin A in the body and is essential for good vision.

This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

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Medium

Roasted Carrot and Avocado Salad

Cooking Method: Roasting Cuisine: International Courses: Lunch, Salad, Vegetarian Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 25 min Rest Time 5 min Total Time 45 mins

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 500 gram Carrots
• 2 piece Avocado
• 2 cup Mixed greens
• 1 small Red onion
• 1 cup Cherry tomatoes
• 2 tablespoon Pumpkin seeds
• 2 tablespoon Olive oil
• 2 tablespoon Lemon juice
• 1 tablespoon Honey
• 1 teaspoon Salt
• 1 teaspoon Black pepper

Instructions

1. Preheat the oven to 400°F (200°C).
2. Peel and slice the carrots into thin strips.
3. Toss the carrots with olive oil, salt, and black pepper.
4. Spread the carrots on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
5. While the carrots are roasting, prepare the dressing by whisking together lemon juice, honey, olive oil, salt, and black pepper.
6. In a large bowl, combine the roasted carrots, avocado, mixed greens, red onion, cherry tomatoes, and pumpkin seeds.
7. Drizzle the dressing over the salad and toss to combine.
8. Let the salad rest for 5 minutes before serving.
9. Serve and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 15g24%

Total Carbohydrate 25g9%

Sugars 8g

Protein 5g10%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.