Carrot avocado salad

Delight your taste buds with this refreshing carrot avocado salad. A harmonious blend of fresh ingredients bursting with flavor and nutrients.

Ingredients:

• 910g small carrots (3 to 4 inches, ½ inch thick), or large carrots quartered and cut into 3-inch segments, peeled (about 4 cups)
• Kosher salt
• 1 orange
• 1 lemon
• 1 teaspoon cumin seeds
• 2 medium garlic cloves
• 1 tablespoon fresh thyme leaves
• 1/2 cup extra-virgin olive oil
• 1 teaspoon red wine vinegar
• 1 teaspoon red pepper flakes
• Freshly ground black pepper
• 1 tablespoon sugar
• 1 avocado, cut into 12 wedges
• 2 cups mixed baby sprouts, herbs, and microgreens
• 4 tablespoons crème fraiche
• 2 tablespoons toasted sunflower seeds
• 2 teaspoons toasted sesame seeds

Instructions:

1. Position the oven rack in the middle and heat the oven to 450°F. Place the carrots in a pot, cover them with cold water, and season with salt. Cook over high heat until simmering, then lower the heat to medium and cook until the carrots are tender, approximately 10 minutes. Drain the carrots and move them to a medium-sized bowl.
2. Halve the orange and lemon, then extract the juice from half of each fruit, preserving the juice and halved fruits for later use. Mix together cumin, garlic, thyme, 2 tablespoons of olive oil, red wine vinegar, red pepper, 1 teaspoon of orange juice, and 1 teaspoon of lemon juice in a blender until smooth. Season the mixture with salt and pepper to your preference. Add the marinade and the halved citrus fruits to the carrots, mix well, and spread them out on a baking sheet. Bake until the carrots are slightly shriveled with a few brown spots, approximately 20 minutes. Let the carrots cool down to room temperature.
3. Meanwhile, squeeze the juice from the roasted citrus halves into a small bowl. Combine the rest of the fresh orange juice, lemon juice, remaining 6 tablespoons of olive oil, and sugar. Season the dressing with salt and pepper, and blend everything well.
4. Arrange the carrots and avocado slices on four plates. Place the greens on top of the carrots and avocado. Top each salad with a spoonful of crème fraiche. Sprinkle sunflower seeds and sesame seeds over each plate.
5. Drizzle a few tablespoons of dressing over and around each salad (keep any extra dressing for later use) and serve promptly.

Summary:

• Calories: 2255 kcal
• Fat: 165 g
• Protein: 31 g
• Carbs: 209 g
• Potassium: 5301 mg
• Magnesium: 469 mg