Roasted Carrot-Avocado-Orange Salad
(adapted from, April Bloomfield)

2 medium garlic cloves, smashed and peeled
1 teaspoon cumin seeds, toasted and ground
1 teaspoon coriander seeds, toasted and ground
½ teaspoon crumbled red pepper flakes
3 tablespoons extra virgin olive oil
10 carrots, unpeeled, ½ inch of the green tops left on
1 oranges
1 avocado
juice from 1 lemon
1-2 tablespoons cilantro leaves

Preheat the oven to 400° F. Mince the garlic and add it to a large mixing bowl with the cumin, coriander, chilies, and 1/4 cup of the olive oil and stir well, then add the carrots and toss well so they’re coated with the oil and spices. Sprinkle on a healthy pinch of salt. Cut the carrots in half, both lengthwise and across. Put the carrots in a large shallow baking dish in one layer. Scrape out the extra garlic, spices, and oil from the bowl and spread evenly on top of the carrots. Pour ¼ cup water into an empty spot in the casserole. Cover the dish tightly with foil and put it in the oven. Cook the carrots for 25 minutes. Take off the foil and keep cooking until the carrots are lightly browned, and about as tender and creamy as avocado flesh, but not so soft that they threaten to fall apart, about 35 minutes more. While the carrots are roasting, peel and cut up the orange and avocado. When the carrots are done, take the dish out of the oven and let it sit until the carrots have cooled a bit but are still warm. Put the avocado and orange slices in a large mixing bowl and add the lemon juice. Add the carrots. Make sure to scrape out and add all the garlicky spices left in the baking dish. Top with the cilantro and serve right away.

Rancho Piccolo      |     1120 Commerce Avenue # 7, Atwater, CA 95301      |     (209) 201-1053      |

© 2017 Rancho Piccolo. All Rights Reserved.  Website powered by
Imedia West