Roasted and Raw Carrot Salad With Avocado and Toasted Cumin Vinaigrette

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Democracy Dies successful Darkness

Good chefs tin elevate communal ingredients and make dishes with a pleasing opposition of textures. We were truthful taken with this starter crockery by "Top Chef Masters" alum Elizabeth Falkner, from her caller cookbook, we adjusted amounts to marque it a main course.

If you can, it's champion to usage fresh, fat, farmers marketplace carrots present -- adjacent amended if you tin find them successful assorted colors. Do not usage bagged, baby-cut carrots.

Serve with a acold soup. (Search our Recipe Finder.)

Ingredients

4 to 6 fat, short, young carrots (12 oregon 13 ounces total; spot headnote)
A drizzle of olive lipid for the carrots, positive 1/4 cupful for the vinaigrette
Kosher salt
Freshly crushed achromatic pepper
1/4 cupful conifer nuts, for garnish
1 spoon cumin effect (may substitute crushed cumin)
1/2 lime
1 lemon
4 cups crockery greens, specified arsenic mizuna, frisee, watercress oregon arugula
1 avocado

Nutritional Facts

Per serving

Calories
490
Fat
43 g
Saturated Fat
6 g
Carbohydrates
27 g
Sodium
260 mg
Protein
5 g
Fiber
12 g
Sugar
9 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from Falkner's "Cooking Off the Clock: Recipes From My Downtime" (Ten Speed Press, 2012).

Tested by Bonnie S. Benwick.

Published September 4, 2012

Updated March 14, 2026