Monday, February 24, 2014

Roasted Rainbow Carrots and Avocado Salad with Cilantro Pesto Dressing

OK. YUM. My mouth was literally in heaven for every bite of this. I really can't express in words how perfectly the sweet roasted carrots taste with the smooth buttery avocado lightly coated in fresh cilantro vinaigrette. Let me know if you agree when you try this recipe!



Ingredients:
Serves 4
  • 15 large rainbow carrots, washed and quartered 
  • 1 tablespoon olive oil 
  • 1/4 cup cilantro
  • Juice of 1/2 fresh lemon
  • 2 tablespoons extra virgin olive oil
  • optional: 1/4 teaspoon sea salt
  • 2 ripe avocados
Directions:
  1. Preheat oven to 450 degrees. 
  2. Spread your carrots in an even layer on a baking dish. 
  3. Sprinkle with 1 tablespoon olive oil, and place in oven.
  4. After 25 minutes, gently toss the carrots, and bake for additional 25 more minutes.
  5. While carrots are roasting, place cilantro, lemon juice, 2 tablespoons extra virgin olive oil, and sea salt in a food processor. Blend until light creamy dressing.
  6. Chop your avocados into big chunks, and using your hands lightly toss with cilantro pesto.
  7. Once carrots are browned and crispy, allow to cool for 5 minutes until combining with cilantro avocado mixture.
  8. THIS IS DIVINE.

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