Roasted Carrot and Avocado Salad

paleogrubs.com
serves 6
Ingredients

• For roasted carrots
  • 1 pound carrots (assorted colors or just orange ones) peeled and cut into ½ inch pieces
  • ½ tsp ground cumin
  • ½ tsp red pepper flakes
  • 2 garlic, minced
  • ½ tsp salt
  • 1 ½ tbsp olive oil
• Rest of ingredients
  • 2 small avocados, pitted and sliced or cut into chunks
  • 3 cups arugula or salad greens mix
  • 2 tbsp olive oil
  • ½ lime, juiced
  • salt, black pepper to taste

Preparation

1. Preheat oven to 400ºF.
2. Peel the carrots and cut them into ½ inch pieces.
3. In a bowl mix the ground cumin, red pepper flakes, garlic, ½ teaspoon of salt and 1 ½ tablespoon of olive oil. Add the carrots and toss to combine.
4. Spread the carrots into a single layer on a baking sheet lined with parchment paper and roast for 25 minutes or until fork tender. Remove from the oven and let cool slightly.
5. In a large bowl, place the avocado, arugula or salad greens and warm carrots.
6. Drizzle with 2 tablespoons of olive oil and lime juice and toss to coat. Season to taste with salt and black pepper.
7. Divide the salad between serving plates and serve.

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