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
Ingredients
- 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
Method
- 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.
