Roasted carrot salad with almond gremolata and avocado

There are a few variations I've found for this salad across the usual food site spectrum. Dependent upon the citrus I have readily available at home, this is a breeze to create! Shake up the dressing in a Ball jar, while the carrots roast in the oven, and it takes no time at all for this impressive carrot and avocado combo to accompany the dinner table. Gremolata garnishes are my new best friend: both as a blank canvas and an easy way to add bright, healthful flavors to salads, steaks, or a nice piece of fish. Serves 4 as a side dish.
¼CUPolive oil
2TBSPNSorange juice
1TBSPNlemon juice
1TSPNground coriander
1TSPNground cardamom
1 ¼LBcarrots, peeled and sliced into 1/4 inch rounds
1TBSPNorange zest, from about 1 large orange
¼CUPtoasted and sliced almonds
¼CUPfinely chopped parsley leaves
1Xlarge avocado, ripened and thinly sliced [or 2 small avocados]

  1. Set the oven at 450 degrees. In a small jar with a tight-fitting lid, combine the olive oil with the citrus juices, coriander, cardamom, salt and pepper to taste. Place the lid on the jar and shake for about 45 seconds, or until the mixture is thoroughly combined and emulsified into a dressing.
  2. On a baking sheet lined with parchment paper, toss the carrots with half of the dressing, and spread in an even layer on the baking sheet. Place in the oven and roast for about 20 minutes, tossing the carrots halfway through to cook evenly.
  3. Meanwhile, in a small mixing bowl, combine the citrus zest, almonds, and parsley. Use a wooden spoon to vigorously mash the almonds in with the zest and parsley. Set aside as the garnish.
  4. Remove the carrots from the oven once they are tender and caramelized, transfer them to a serving dish.
  5. Top the carrots with the avocado slices, drizzle with the remaining dressing from the jar, and garnish with the citrusy gremolata. Season to taste with additional salt and pepper, if you like.


Adapted from Food and Wine.

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