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Roasted Carrot and Avocado Salad with Citrus Dressing.
© Con Poulos

Roasted Carrot and Avocado Salad with Citrus Dressing


This Moroccan-spiced salad combines vitamin A–rich carrots and heart-healthy avocados. Jamie Oliver’s favorite method for preparing carrots (as well as beets) is to first parboil them, then toss them with a dressing and roast them to intensify their sweetness.

  1. 1 pound medium carrots
  2. 2 teaspoons cumin seeds
  3. 1 chile de árbol or other small red chile
  4. Kosher salt
  5. Freshly ground pepper
  6. 2 garlic cloves
  7. 1 teaspoon thyme leaves
  9. 3 tablespoons red wine vinegar
  10. 1 orange, halved
  11. 1 lemon, halved
  15. 2 cups baby arugula
  16. 2 tablespoons unsalted roasted sunflower seeds
  17. 1 tablespoon roasted sesame seeds
  18. 1 tablespoon poppy seeds
  1. Preheat the oven to 375°. Bring a deep skillet of salted water to a boil. Add the carrots and simmer, covered, over moderately low heat until crisp-tender, 10 minutes. Drain and transfer the carrots to a large roasting pan.
  2. In a mortar, crush the cumin seeds, chile de árbol, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Add the garlic and thyme and pound into a paste. Stir in 2 tablespoons of the oil and 2 tablespoons of the vinegar.
  4. Meanwhile, toast the ciabatta until the edges are golden brown. Tear the bread into bite-size pieces and, in a large bowl, gently toss with the avocados, greens and arugula. In a small bowl, combine the sunflower, sesame and poppy seeds.