Dairy Free

Gluten & Grain Free

Egg Free

Nut Free

A refreshing salad that has the roast taste of the carrots, the smoothness of avocado and the tang of the lime dressing.

Serves: 4-6

Prep time: 15 mins

Cooking time: 20 mins


  • 500g carrots, orange medium size
  • 2 cloves garlic, crushed
  • 1 tsp cumin, ground
  • ½ tsp dried chilli, crushed
  • 1 tsp pink salt
  • 2 tbsp coconut oil
  • 2 avocados, ripe, medium size
  • 200-250g assorted salad greens (lettuce)
  • 1 tbsp lime juice (or lemon juice)
  • 2 tbsp olive oil
  • ¼ tsp pink rock salt
  • 3 shakes black pepper


  • Preset oven to 200°C (400°F).
  • Peel carrots and cut into 1cm cubes.
  • In a bowl combine garlic, cumin, chilli, salt and coconut oil and mix well.
  • Add carrots and mix to coat carrots.
  • Spread carrots on lined baking tray in a single layer, and roast 20 minutes until browning and cooked.
  • Remove from oven and cool.
  • Cut avocado into bits size chunks and mix with salad leaves in a bowl.
  • Combine lime/lemon juice with olive oil and salt and pepper and stand leave in refrigerator until serving.
  • To serve, warm carrots slightly in microwave (if cooled completely), and stir in with avocado and lettuce.
  • Drizzle dressing over the top and toss salad.



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