Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a Good dish, roasted carrot, orange & avocado salad. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Roasted Carrot, Orange & Avocado Salad is one of the most well liked of current trending meals in the world. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. Roasted Carrot, Orange & Avocado Salad is something which I have loved my entire life. They are nice and they look fantastic.

The hint of bitterness in a roasted orange rind might not be for everyone; the bitter-averse can toss the carrots with four orange slices instead of little slivers, and fish them out before serving. Bored with your regular tomato and sweet corn soups?? Well here's something new for your then.

To begin with this particular recipe, we must prepare a few components. You can have roasted carrot, orange & avocado salad using 13 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Roasted Carrot, Orange & Avocado Salad:

1. Get 2 1/2 lb carrots
2. Take 1/2 tsp coriander seeds
3. Take 1/2 tsp fennel seeds
4. Make ready 2 sprigs thyme
5. Prepare 2 cloves garlic, minced (use garlic press)
6. Make ready Olive Oil
7. Make ready Salt
8. Take 5 navel oranges
9. Prepare 3 avocados
10. Take Olive Oil
11. Get Lime Juice
12. Make ready Smoked Paprika
13. Take leaves cilantro

Perfectly roasted carrots with a creamy, tangy, flavorful orange-ginger sauce. Let's talk about the latest object of my affection: These Orange-Ginger Roasted Carrots. Chef Greg Marchand's fresh innovative French fare has made him a household name in the Paris dining scene. Orange-Roasted Rainbow Carrots from Barefoot Contessa.

Instructions to make Roasted Carrot, Orange & Avocado Salad:

1. Peel the carrots and cut o the bias into long slices about 1/3 to 1/2 inch thick. Grind the coriander and fennel seeds in a coffee mill. Put the carrots on a rimmed baking sheet with parchment paper and drizzle with oil, just enough to lightly coat them. Sprinkle with the ground coriander and fennel seeds, the minced garlic and salt and toss again to mix well. Lay the thyme sprigs on top of the carrots and roast at 400F for 20 to 25 minutes. The carrots should be tender but not mushy.
2. While the carrots are roasting prepare the oranges and avocados. Cut the tops and bottoms off the oranges, then peel them, using the knife and cutting down from top to bottom all around the orange; slice the oranges across the grain forming pin wheels of about 1/3 thick; remove the flesh from the skin. cut each avocado half into about 6 wedges. Lightly salt the avocado wedges.
3. When the carrots are done, assemble the salads on plates arranging the carrot slices, orange slices and avocado wedges. Put a few cilantro leaves on each salad. Drizzle with a just a little lime juice and then dust with a little bit of smoked paprika. Serve immediately. This salad also works to add cherry tomatoes and little bit of mixed greens.

Carefully stir through half the honey with the fennel. Toss carrots and vegetable/coconut oil and place on large baking sheet. Cover the carrot with an oil layer, add the oranges cut into slices. Thyme-roasted carrots and parsnips with orange, cardamom and almonds. Packed with flavour and all in one tin, this carrot and parsnip traybake is the perfect weeknight meal.

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