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Roasted Carrot and Creamy Avocado Salad

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Did you know that some vegetables, including carrots, release even more nutrients when cooked?  In the case of carrots, the cooking process breaks down cellular walls and releases massive nutrients, reducing the work load for your digestive system.  It’s a win-win all around, as roasted carrots are sweet and delicious.

I like to have a little fun and use vibrant heirloom carrots, lending deep purple, bright orange, and golden yellow hues to this salad and paired with creamy chartreuse avocado, which are rich in heart healthy mono and poly unsaturated fats.  Top your roasted carrots and avocado with a handful of fresh sprouts, sprinkle of seeds, and dollop of cashew cheese for an antioxidant, anti-inflammatory rich start to any meal.

My family fell in love with this salad too – the mom/nutritionist gratification from having a plant based option be happily ingested by my kiddos is immense! This is one recipe that will be sticking around 😉

Roasted Carrot and Creamy Avocado Salad

Serves 4

Ingredients:

2 
T. sprouted pumpkin seeds

1
T. raw white sesame seeds

Cumin Roasted Carrots (recipe below)

2 small avocado, halved, pitted, peeled and cut into wedges

3 cups broccoli, cilantro, beet, or pea sprouts (your choice)

optional cashew cheese (garnish)

Cumin and Citrus Roasted Carrots

8-10 small/medium heirloom carrots, peeled

1
 T. fresh thyme leaves

2 cloves garlic

Kosher salt and freshly ground black pepper, plus more to taste

pinch Red Chili flake

1
 T red wine vinegar

¼ cup organic coconut oil

1 orange, juiced

2 lemons, juiced

2 T. organic olive oil

Directions:

Preheat oven to 400 degrees.

In a blender add thyme, garlic, salt, pepper, red chili flakes, red wine vinegar, and coconut oil. Blend on medium until emulsified.

Arrange carrots in roasting pan and pour the dressing over them, being sure to coat each carrot with the mixture. Place carrots in oven and roast until tender and golden browned, approx. 20-25 minutes.

While carrots roast, prepare citrus vinaigrette, mixing juice of two lemons and juice of one orange with olive oil and whisking until emulsified. Season with salt and pepper. Remove carrots from oven and allow to cool to the touch, then toss in the citrus dressing and set aside (save any extra dressing)

Arrange/divide the carrots between 4 salad plates. Gently place avocado slices, sprouts over the carrots. Drizzle with the remaining citrus dressing.

Garnish each salad with a small spoon of cashew cheese over the top, then sprinkle with pumpkin and sesame seeds to finish. Season with a sprinkle of sea salt and pepper and enjoy!

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