Prepare to embark on a culinary journey that will transform your perception of salads forever! This Roasted Carrot and Avocado Salad is not just a dish – it's a symphony of flavors that dances between the caramelized sweetness of roasted carrots and the creamy richness of perfectly ripe avocados. Imagine a salad so delectable that it challenges everything you thought you knew about healthy eating, combining gourmet techniques with simple, fresh ingredients that will make your taste buds sing with joy!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 carrots, peeled and sliced
- 1 avocado, diced
- 2 tablespoons olive oil
- 1 tablespoon sherry vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
Instructions
- Preheat your oven to 425°F (220°C). This high temperature will help to caramelize the natural sugars in the carrots, enhancing their flavor.
- Prepare the carrots by peeling them and slicing them into evenly sized pieces, about 1/2 inch thick. This ensures they cook evenly.
- In a large mixing bowl, toss the sliced carrots with 2 tablespoons of olive oil, salt, and pepper to taste. Make sure the carrots are well coated with the oil and seasoning.
- Spread the seasoned carrots in a single layer on a baking sheet lined with parchment paper. This will prevent sticking and make for easier cleanup.
- Roast the carrots in the preheated oven for about 25 minutes, or until they are tender and slightly caramelized, stirring halfway through to ensure even cooking.
- While the carrots are roasting, prepare the Sherry Dijon vinaigrette. In a small bowl, whisk together 1 tablespoon of sherry vinegar and 1 teaspoon of Dijon mustard. Slowly drizzle in 2 tablespoons of olive oil while whisking continuously until the vinaigrette is well emulsified.
- Once the carrots are done roasting, remove them from the oven and let them cool slightly. This will help them retain their texture in the salad.
- In a large serving bowl, combine the roasted carrots, diced avocado, and 1/4 cup of chopped fresh parsley. Gently toss the ingredients together to avoid mashing the avocado.
- Drizzle the Sherry Dijon vinaigrette over the salad and toss gently to coat all the ingredients evenly.
- Serve the roasted carrot and avocado salad warm or at room temperature. Enjoy this colorful and nutritious dish as a side or a light main course!
Tips
- Choose carrots that are firm and vibrant orange for the best roasting results. Avoid carrots that look limp or have soft spots.
- For maximum flavor caramelization, ensure your carrots are cut to uniform thickness (about 1/2 inch) to guarantee even roasting.
- Use a high-quality extra virgin olive oil and fresh sherry vinegar to elevate the vinaigrette's taste.
- Let the roasted carrots cool slightly before adding avocado to prevent the avocado from becoming mushy.
- For an extra flavor boost, consider toasting some pine nuts or pumpkin seeds to sprinkle on top of the salad just before serving.
- If you want to make the salad ahead of time, keep the vinaigrette separate and dress the salad just before serving to maintain the freshness of the ingredients.
- For a protein kick, consider adding some crumbled goat cheese or grilled chicken to transform this side dish into a complete meal.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 12g
Protein: 2g
Fat: 15g
Saturated Fat: 2g
Cholesterol: 0mg
