Roasted Carrot, Avocado & Orange Salad for Two

by | Mar 11, 2016 | 1 comment

Two things I love and could eat all day long? Roasted vegetables and avocados. Growing up in California as I did, avocados were a staple ingredient in our home. My mother would cut them in half, sprinkle them with a little salt and vinegar and then hand them over to us with a spoon to eat right out of the skin. It is still one of my favorite snacks or quick lunch.carrot and avocado salad wbIn this salad, I’ve combined the sweetness of roasted carrots, silky avocados, sweet-tart oranges, crunchy sunflower seeds and pumpkin seeds, and then topped it with rich Burrata cheese and a fresh citrus dressing.

This is a surprisingly satisfying salad for a light lunch or dinner and, of course, you can multiply the ingredients for more servings if you have a larger group and leave out the cheese for a vegan version.Carrot avocado salad

Roasted Carrot, Avocado & Orange Salad for Two
Author: 
Recipe type: Salad
Serves: 2 servings
 
Ingredients
  • 2 cups salad greens
  • ½ cup micro greens or sprouts
  • 1 avocado
  • 2 carrots
  • 1 ball of burrata cheese
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon of fresh orange juice
  • ½ teaspoon lemon zest
  • ½ teaspoon orange zest
  • Orange segments from ¾ of an orange. (see notes at bottom of recipe)
  • 1 tablespoon red wine, white balsamic or another light vinegar
  • ¼ cup olive oil, plus 1 tablespoon
  • 1 teaspoon honey
  • 2 tablespoons sunflower seeds
  • 2 tablespoons pumpkin seeds
Instructions
  1. Preheat oven or toaster oven to 400 degrees.
  2. Cut the carrots lengthwise in quarters, toss with the 1 tablespoon of olive oil and a pinch of salt and pepper.
  3. Place the carrots on a small sheet pan and roast in a 400 degree oven for 15-20 minutes until they are tender and have browned edges.
  4. Remove from oven and allow to cool to room temperature.
  5. In a small bowl, whisk together ¼ cup olive oil, vinegar, lemon and orange juices, zest, honey, and season with a little salt and pepper. Set aside
  6. Dry the ball of burrata on a paper towel and then carefully cut in half.
  7. Cut the avocado in half, remove the seed and skin and then cut into 4 – 6 wedges. Squeeze a little lemon juice over the avocado to prevent it from turning brown.
  8. Using two serving plates or bowls, place a layer of salad greens on each dish.
  9. Divide and arrange the carrots and avocados between the two dishes.
  10. Place a mound of micro greens on the salad and top with a half round of burrata.
  11. Arrange the orange segments on each salad and sprinkle with the sunflower and pumpkin seeds.
  12. Drizzle with dressing and serve.
Notes
I am able to make this recipe with one lemon and orange. For the orange, I first remove the ½ teaspoon of zest, then cut a wedge out of it and squeeze it for the tablespoon of orange juice. I then cut up the rest of the orange into thin wedges and cut the flesh from the skin to make slices for the salad.
For the lemon, I zest it and then cut the lemon in half and juice it to get my tablespoon of lemon juice. I squeeze the other half over the avocado to stop it from turning brown.

Enjoy!


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1 Comment

  1. the hipsterette on March 11, 2016 at 4:14 PM

    Another fabulous dish – worthy of a still-life painting. It looks absolutely delicious and I can’t wait to test this one out!

    Reply

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