Roasted Carrot and Avocado Salad Recipe (2024)

Loved this as a side dish. didn't have radish sprouts so used grated radish which looked attractive and tasted very good. The orange & lemon pulp came out completely when squeezed, so I put it in sieve and used back of spoon to squeeze juices….worked just fine. Will serve this again.

This was a lot of work--not sure worth it. I roasted the carrots for 55 minutes and still could have been longer. Removed the citrus for the last 20 minutes as it kept the carrots from browning. The paste/seasoning was tasty but complicated. Next time I would quarter the carrots and toss them with the oil/seasoning instead of making a paste and topping on baking sheet. The avocado, sour cream and pumpkin seeds make for interesting flavor.

Didn't have pumpkin seeds but happened to have raw pistachio nuts, roasted them up and worked well

This was amazing. I served the carrots on arugula and put sliced avocado, and feta on top with a tahini dressing.

This is a recipe from ABC Kitchen. They blanch the carrots first in unsalted water, that makes them easier to roast.
Also, I think 1 1/2 t of salt was a typo. Less than one on this amount is plenty.

wasn't enough for food processor to blend... consider simplifying just tossing with oil and spices...don't use large carrots or cut into smaller piecescitrus is incredible... remove after a while so carrots can brown... consider upping citrus

No sour cream available so topped with greek yoghurt mixed with tahini, garlic and salt... nice earthiness.

Surprisingly delicious. Cut carrots into pieces of the same width so they finish cooking at the same time. Took citrus off after 25 minutes. Cooked carrots for 55 minutes. Substituted Greek yogurt for creme fraiche. Consider doubling the carrots and the paste.

Also found a version of this recipe on Smitten Kitchen. Delicious! The play of cold and hot and textures creamy and crisp really work well. I used a Greek yogurt in place of the sour cream and roasted sesame seeds in stead of pumpkin seeds. Really good. I added coriander seeds and would bump up the chili flakes. Yummy!

I substituted the sour cream for a snow sweet pea, tahini, garlic, and lemon puree

Good as Thanksgiving vegetable dish.Carrots AND Parsnips.Cuties instead of oranges and lemons, use whole pulp from 6 Cuties, not just juice.Cumin powder instead of seeds.Garlic press instead of mortar and pestle.Omit avocado, sour cream, sprouts for allergic ppl.

Used a mortal and pestle and this came together in no time. Sometimes old school is easier and makes for far fewer dishes! :) It seemed like quite a lot of paste for not too many carrots, so I added a few small red potatoes, halved, that made it filling and delicious with the yogurt and spices. Will absolutely make again!

I didn’t have the radish greens, so I served it on a bed of spring greens with a favorite goat/sheep cheese chunks. I also added a few small potatoes to make it more of a meal. The carrots wilted the greens and melted the cheese. I used the citrus to deglaze the pan and poured the result over the salad. Delicious! Will definitely make again.

Yummy recipe - I used carrots from my garden so I topped with the carrot greens instead of sprouts and it was delicious. Mortar and pestle worked well especially if you toast your cumin in a pan and then grind.

That was glorious. I used an extra clove of garlic and Greek yogurt instead of sour cream, but otherwise followed the recipe exactly. I didn’t wind up using the whole avocado or the full amount of radish sprouts. I roasted my own shelled pumpkin seeds on their own sheet pan for the last 5 minutes - so good.

I make something similar by sauteeing the carrots in a hot cast iron panMuch faster, and delicious!

I made this as a side dish to Melissa Clark’s ‘Spicy Grilled Pork with Fennel, Cumin and Red Onion’. Because the pork was so well seasoned with similar spices, I decided to leave out the hot pepper and cumin and just toss the carrots with oil, S P and thyme prior to roasting with the citrus. As others, I removed the citrus 1/2 way. Served on a bed of Organic Girl ‘Super Greens’ with the recipe’s dressing. PERFECT MATCH with the Pork kebabs. Will find ways to use this recipe again and again!

Enjoyed this dish but I think that next time, I’ll put them in a larger roasting pan. Mine were a bit underdone after 45 minutes. They were definitely lined up too close together. Will know better for next time. It was a very nice compliment to Mark Bittman’s seared steak recipe,

I just did the roasted carrot part and used dried rosemary instead of fresh thyme and it was excellent.

This is a very sophisticated salad and does not need the sour cream at all. I used a mix of carrot and parsnips (cut on the diagonal into long 1/2" slices because they were so large), put wedges of lemon, lime, and orange on top of them, and scraped the citrus pulp out of the rinds directly into the salad. Replaced sprouts with daikon cut into matchsticks - the crunchy contrast was nice and fennel would also be a welcome substitute. I topped it off with chopped mint. Really excellent salad!

What a delight to find this recipe! Had to use dried thyme, soft truffle cheese instead of the sour cream and no sprouts but still enjoyed it immensely. So much so that two people ate it all. (Healthy!) Can't wait til try the recipe as it is exactly.

excellent substitute to the sour cream is goat cheese, super tasty. I used arugula instead of sprouts

I made a main course out of this by serving it on a bed of quinoa cooked in vegetable broth with some roasted leeks. Fantastic!

Made this again the other day after many years and it holds up as one of the best recipes ever. "Carrots enjoy a spike in popularity" has got to be one of the silliest headings ever.Btw, I can't eat hot pepper and this dish came out great without it. Plus, due to another allergy, I subbed coconut yogurt for the sour cream, and it also worked well.

Surprisingly delicious. Cut carrots into pieces of the same width so they finish cooking at the same time. Took citrus off after 25 minutes. Cooked carrots for 55 minutes. Substituted Greek yogurt for creme fraiche. Consider doubling the carrots and the paste.