Roasted Carrot, Avocado and Orange Salad

Morning sunshine!

Today I bring you a very interesting salad. A salad with a twist, if you will.

Last weekend, Ken and Marc came over to cook on Friday night. Marc, being the very thoughtful guy that he is, bought me a few cookbooks for my birthday and we had talked about getting him in the kitchen to help cook one of the delicious looking recipes. if you don’t remember Marc, or do not know about his cooking skills, refer to this post. He admits that his cooking experience is limited, but hey, at least the guy was eager to learn!

I found a recipe that I thought was easy enough and looked refreshing and, most importantly, interesting. I would never have thought to make this on my own. I guess that is the point of breaking open cookbooks right?

We used this book:

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(source)

April Bloomfield owns three famous restaurants in NYC- The Breslin, The John Dorey Oyster Bar (at the Ace Hotel) and The Spotted Pig. Her cookbook talks about growing up in England and her journey into the culinary scene while giving thoughtful insight into why she creates the food she does. It is a beautiful cookbook with so many good looking recipes to try out.

I like pictures of food (obviously) and naturally navigated toward a salad with a huge colorful accompanying photo. The recipe looked pretty simple, and I knew I could modify it slightly to make it even easier. Carrot, avocado and orange salad it was.

In this recipe, the star is the roasted carrots. You basically mix the carrots with some flavorful spices and roast them in the oven until soft. Then, you mix in the orange and avocado slices which have both also gotten a little special love as well.

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This was perfect as a side to orange marinated chicken and couscous, and the leftovers tasted great over the next couple of days. It’s a great dish to just make a big batch of and keep in your fridge for a few days to add to lunches and dinners. Below, you’ll see that I put mine on top of some crunchy spinach and turned it into a larger salad.

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My favorite part about this salad is how refreshing it is. The cold citrus paired with the hot spicy carrots and the cool, creamy avocado was a really interesting and entertaining mix.

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We ended the night with some macaroons, thanks to Ken. Another successful kitchen adventure from the lil’ Studio.

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Roasted Carrot, Avocado, and Orange Salad

serves 3

(adapted from recipe in A Girl and Her Pig)

  • 4 medium cloves of garlic, smashed and peeled
  • 1.5 t ground cumin
  • 1.5 t ground coriander
  • 1.5 t red pepper flakes
  • 1/4 cup olive oil
  • about 25 baby carrots (could also use large carrots, cut up)
  • 2 oranges
  • 3 ripe avocados
  • 2 T freshly squeezed lemon
  • 2T freshly squeezed OJ

1. Preheat oven to 400 degrees.

2. Pound the garlic and add a large pinch of salt. Mash garlic as fine as you can until you have as close to a paste as you can get. Add spices and olive oil. Stir well, then add carrots. Coat carrots with spices and oil.

3. Put the carrots in a large shallow baking dish. Spread any extra spices in the bowl onto the carrots. Cover the carrots with foil and cook for about 25 minutes. (We didn’t cover ours, and it took a while to cook them, but basically just cook them until soft all the way through)

4. Segment the orange while the carrots are cooking. This just means try to cut the orange segments in a way where you remove the membranes and all skin.

5. Cut up avocado length wise- try to keep the slices sturdy so they don’t get all mushy and break up. Add the lemon juice, the 2T of freshly squeezed OJ, a tablespoon or two of EVOO and a pinch of salt. Add the carrots and then the orange. Toss it all together.

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