Tuesday, August 24, 2010
Roasted Carrot and Avocado Salad
This is one of the most fantastic salads. It is borrowed from Smitten Kitchen and only slightly modified, it is *kick arse*.
Please give it a try, what a wonderfully healthy, hearty, filling meal. It was our main course - well that and a side of Finding Nemo.
- This message has been approved by my boss, Indigo.
Delightfully borrowed and will be heavily used in our rotation: http://smittenkitchen.com/2009/08/roasted-carrot-and-avocado-salad/
4-5 medium carrots, peeled & diced in 2 inch segments
¼ tsp cumin
2 Avocado's, diced
Juice of ½ a Lemon
¼ cup pine nuts
Salt & Pepper
Preheat your oven to 400 degrees. In a roasting dish place your carrots and coat with Olive Oil, cumin, and salt & pepper (do not skimp!).
Roast at 400 for about 30 minutes, or until fork tender & brown. *About half way through add your pine nuts into the dish to toast them too.*
Remove from the oven and top your carrot & pine nuts with the Avocado, drizzle of Olive Oil, and fresh lemon juice.
Enjoy, this will also be our dinner Friday – My husband NEEDS to try this fantastic little creation.
Have I swayed you?