Carrot & Avocado Salad with Toasted Sesame Seeds
Recipe type: Salad, Side
Cuisine: Vegetarian, Vegan, Gluten Free, Winter
Prep time: 
Cook time: 
Total time: 
Serves: 4
If you'd like to bulk up the salad, some roasted chickpeas would be a nice addition.
  • 6 large Carrots, peeled; cut in half, then quartered
  • 4 Tbsp. Extra Virgin Olive Oil, divided
  • 1 tsp. Ground Cumin
  • ½ tsp. Red Pepper
  • ½ Lemon
  • 1 tsp. Red Wine Vinegar
  • 1 tsp. Honey
  • 1 Avocado, cut into 12 wedges
  • 1 c. Sprouts
  • 2 tsp Sesame Seeds (I used a combination of black and white), toasted
  1. Preheat oven to 450°.
  2. Toss the carrots with about 2 Tbsp. olive oil, salt to taste, cumin, and red pepper on a sheet pan. Place the lemon half on the sheet pan as well and roast until the carrots are tender and brown in spots, 20-25, flipping them over halfway through.
  3. Pour the remaining olive oil into a small jar with a tight-fitting lid. Squeeze about 1 Tbsp. of juice from the roasted lemon into the jar. Add vinegar and honey, season with salt and pepper, and shake until blended.
  4. Divide the roasted carrots between plates or arrange them all on a large platter. Fan the avocado wedges over the carrots, top with the sprouts, and drizzle with the vinaigrette. Scatter the sesame seeds over the top of the salad and serve.
Recipe by strawberryplum at