Carrot and Avocado Salad With Crunchy Seeds
- Total Time
- 1 hour 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 1tablespoon sunflower seeds
- 1tablespoon pumpkin seeds
- 1tablespoon white sesame seeds
- Cumin and Citrus Roasted Carrots
- 1avocado, halved, pitted, peeled and cut into thin wedges
- 4cups sprouts, preferably a mix of radish and beet
- 1tablespoon plus 1 teaspoon sour cream
- Edible flowers, for garnish, optional
- 1pound medium carrots, peeled
- 3garlic cloves
- 1teaspoon cumin seeds
- 1teaspoon fresh thyme leaves
- ¼teaspoon crushed red chile flakes
- Kosher salt and freshly ground black pepper, plus more to taste
- 1tablespoon red wine vinegar
- ¼cup plus 2 tablespoons extra-virgin olive oil
- 1½oranges
- 2lemons, halved
For the Salad
Garnish
Cumin and Citrus Roasted Carrots
Preparation
To Prepare the Carrots
- Step 1
Preheat oven to 350 degrees.
- Step 2
Bring a wide pot of water to a boil. Add the carrots and cook until a knife pierces them easily, about 20 minutes.
- Step 3
Meanwhile, in a mortar and pestle, pound the garlic, cumin, thyme, chile, 1½ teaspoons salt, and ¾ teaspoon pepper until crushed and pasty. Add the vinegar and ¼ cup of the oil and continue pounding until well mixed. Alternatively, pulse in a food processor or blender until pasty.
- Step 4
Drain the carrots and arrange in a medium roasting pan in a single layer. Spoon the cumin mixture over. Cut the whole orange in half. Arrange the orange halves and 2 of the lemon halves over the carrots, cut sides down. Roast for 25 minutes, or until the carrots are golden brown. Transfer the carrots to a platter.
- Step 5
When cool enough to handle, squeeze 2 tablespoons juice each from the roasted orange and lemon into a small bowl. Squeeze in 2 tablespoons orange juice from the remaining orange half as well as 2 tablespoons lemon juice from the remaining lemon. Whisk in the remaining 2 tablespoons oil to emulsify. Season with salt and pepper and drizzle over the carrots.
To Make the Salad
- Step 6
Preheat oven to 350 degrees. Spread the sunflower, pumpkin and sesame seeds in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until lightly toasted and golden, but not golden brown, about 7 minutes. Cool completely.
- Step 7
Arrange the carrots on a serving platter, reserving the accompanying sauce. Put the avocado and then the sprouts on top. Drizzle with the reserved sauce.
- Step 8
Dollop the sour cream over the top, then sprinkle with the seeds. Garnish with flowers if desired. Serve immediately.
Private Notes
Cooking Notes
Delicious! I found that the carrots only needed 10 minutes to be fork tender when boiling. Broiled for a few minutes at the end of baking to get them a little more carmelized as well.
This is literally the same recipe as Florence Fabricant’s on NYT cooking. Love it though!!!
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