Citrus Roasted Carrot & Avocado Delight Salad
This vibrant Citrus Roasted Carrot & Avocado Delight Salad is a refreshing and nourishing centerpiece, perfect for any gathering. Inspired by Jamie Oliver's 'Jamie at Home' and enhanced with my personal touch, this salad provides a symphony of flavors that will tantalize your taste buds. The combination of sweet caramelized carrots, creamy ripe avocados, and a zesty citrus dressing creates a delightful experience that even non-vegetarians will love. The roasted carrots are infused with aromatic herbs and spices, while the toasted bread and mixed greens add a satisfying crunch. Ideal for summer picnics or cozy dinners, this salad is as nutritious as it is delicious, making it a wonderful option for anyone looking to incorporate more plant-based meals into their diet. Feel free to adjust the ingredients to suit your taste and enjoy this beautiful medley of colors and textures.
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
carrots
500 (whole, unpeeled)
orange
1 (halved)
lemon
1 (halved)
red wine vinegar
1 tablespoon (for spice paste)
extra virgin olive oil
to taste (for spice paste and dressing)
sea salt
to taste
fresh ground black pepper
to taste
whole cumin seeds
2 teaspoons
dried chilies
1-2 small (crumbled)
fresh chili pepper
1/2 teaspoon (minced)
garlic cloves
2-4 (peeled and finely sliced)
fresh thyme leaves
4 sprigs (picked)
ripe avocados
3 (halved and sliced)
bread
4-6 slices (toasted (ciabatta or Turkish bread recommended))
mixed salad greens
to taste (rocket or arugula recommended)
sour cream
3/4 cup
mixed seeds
4 tablespoons (toasted (e.g. sunflower seeds and pepitas))
Instructions
1
Preheat the oven to 180°C (350°F).
2
Begin by preparing the herb and spice paste for the carrots. In a mortar, combine the cumin seeds, crumbled chili, sea salt, and fresh ground black pepper, then grind with a pestle until a fine mix is achieved. Incorporate the sliced garlic and picked thyme leaves, pounding until a paste forms. Add enough extra virgin olive oil to cover the paste, followed by 2 tablespoons of red wine vinegar, and mix well.
3
In a large pot, bring salted water to a boil. Add the whole unpeeled carrots and cook for about 10 minutes or until they are almost tender – you should be able to insert a knife with slight resistance.
4
Once cooked, drain the carrots and pat them dry with a kitchen towel. Transfer them to a roasting tin and generously rub the herb and spice paste all over the carrots.
5
Place the roasting tin in the oven and roast the carrots for 30 minutes. After this time, add the halved orange and lemon to the tin, cut side down, and continue roasting for an additional 15-30 minutes until the carrots are beautifully caramelized and the skins are golden brown.
6
While the carrots are roasting, prepare the avocados. Halve each avocado, remove the pit, scoop out the flesh, and slice it into wedges. Place the avocado wedges in a large mixing or salad bowl.
7
Using a medium-sized frying pan over medium heat, toast the mixed seeds (sunflower and pepitas) until lightly browned, tossing frequently. Once toasted, remove them to a small bowl to cool.
8
In the same pan, drizzle in a generous amount of extra virgin olive oil and toast the bread slices on both sides until golden brown. Transfer the toasted bread to a plate and let it cool.
9
Once the roasted carrots are ready, remove them from the oven. Use tongs to squeeze the juices from the roasted orange and lemon halves into a bowl, catching any pulp. Add an equal amount of extra virgin olive oil and 1 tablespoon of red wine vinegar to the bowl. Season with crushed sea salt and freshly ground black pepper, then whisk to combine.
10
Add the warm roasted carrots to the bowl with the avocado, pour the citrus dressing over the top, and gently toss to coat everything.
11
Tear the toasted bread slices into pieces and add them to the salad bowl along with the mixed salad greens. Toss everything together until well combined.
12
Divide the salad into four portions, and for each serving, top with a dollop of sour cream, a sprinkle of the toasted seeds, and a drizzle of extra virgin olive oil for the finishing touch.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main dish in this recipe?
The main dish is a Citrus Roasted Carrot & Avocado Delight Salad, featuring caramelized carrots and creamy avocados.
What temperature should the oven be set to?
The oven should be preheated to 180°C (350°F) for roasting the carrots.
How long should the carrots be boiled before roasting?
The carrots should be boiled in salted water for about 10 minutes until they are almost tender.
Do I need to peel the carrots for this salad?
No, the recipe specifies using whole, unpeeled carrots for a rustic texture.
What ingredients are in the herb and spice paste?
The paste consists of cumin seeds, crumbled dried chili, sea salt, black pepper, sliced garlic, fresh thyme leaves, extra virgin olive oil, and red wine vinegar.
How long does the roasting process take for the carrots?
The carrots roast for an initial 30 minutes, followed by an additional 15-30 minutes once the citrus halves are added.
What citrus fruits are used in the roasting process?
One orange and one lemon, both halved, are roasted alongside the carrots.
How is the citrus dressing made?
The dressing is made by whisking the squeezed juices from the roasted orange and lemon with extra virgin olive oil, red wine vinegar, salt, and pepper.
How many avocados are required for this recipe?
Three ripe avocados are used, halved and sliced into wedges.
What kind of bread is recommended for the croutons?
Ciabatta or Turkish bread is recommended for toasting and tearing into the salad.
Which salad greens are best for this recipe?
Rocket or arugula is recommended for the mixed salad greens to provide a peppery bite.
How do I prepare the seeds for the topping?
Toast the sunflower seeds and pepitas in a frying pan over medium heat until they are lightly browned.
What final toppings are added to the salad?
Each portion is topped with a dollop of sour cream, a sprinkle of toasted seeds, and a drizzle of extra virgin olive oil.
Is this recipe suitable for vegetarians?
Yes, this is a vegetarian-friendly salad recipe.
How can I make this recipe gluten-free?
To make it gluten-free, simply substitute the bread slices with your favorite gluten-free bread alternative.
Who inspired this recipe?
This recipe was inspired by Jamie Oliver's 'Jamie at Home' and enhanced with personal touches.
How many servings does this recipe provide?
The instructions suggest dividing the final salad into four generous portions.
What is the role of the cumin seeds in the paste?
Cumin seeds provide an aromatic, earthy spice profile that complements the sweetness of the roasted carrots.
Can I use dried chilies for the heat?
Yes, the recipe calls for 1-2 small crumbled dried chilies for the spice paste.
What consistency should the spice paste be?
It should be a fine mix ground in a mortar and pestle, then combined with oil and vinegar to form a rub.
Should the salad be served warm or cold?
The salad is best served while the roasted carrots are still warm, though it can also be enjoyed at room temperature.
What type of vinegar is used for the dressing?
Red wine vinegar is used both in the spice paste and the final citrus dressing.
How do you prepare the garlic for the paste?
The garlic cloves should be peeled and finely sliced before being pounded into the paste.
What is the purpose of adding the citrus to the roasting tin?
Roasting the citrus caramelizes the sugars in the fruit, making the juice sweeter and more flavorful for the dressing.
How do I toast the bread slices?
Drizzle olive oil in a pan and toast the bread on both sides until golden brown before tearing them into pieces.
Can I substitute the sour cream?
Yes, you could use Greek yogurt for a similar tang or a dairy-free cream alternative for a vegan version.
How many ingredients in total are used in this recipe?
There are 17 ingredients listed for this salad recipe.
What tool is best for making the spice paste?
A mortar and pestle is recommended for grinding the spices and herbs into a paste.
Are there specific seeds suggested for the mix?
The recipe suggests a mix of sunflower seeds and pepitas (pumpkin seeds).
What makes the carrots 'caramelized'?
The combination of boiling, roasting at a high temperature, and the natural sugars in the carrots and citrus juice creates the caramelization.