Avocado
Carrot Avocado Salad
Popular on Food52
26 Reviews
Megan
October 4, 2020
I made this, loved it like everyone else in the comments. The next time I made it, I had to make some adjustments-it still turned out great, so I thought I’d share:
- used a lemon/lemon juice only, no orange
- ground cumin vs. cumin seeds
- oregano vs. thyme
- Greek yogurt vs. creme fraiche
- for the dressing, I made a vinaigrette: 2 tbsp olive oil, 1-3/4 tbsp lemon juice, 3/4 Dijon mustard, 2 garlic cloves, and salt and pepper to taste
In other words, recipe is robust and easy to adjust to your tastes!
- used a lemon/lemon juice only, no orange
- ground cumin vs. cumin seeds
- oregano vs. thyme
- Greek yogurt vs. creme fraiche
- for the dressing, I made a vinaigrette: 2 tbsp olive oil, 1-3/4 tbsp lemon juice, 3/4 Dijon mustard, 2 garlic cloves, and salt and pepper to taste
In other words, recipe is robust and easy to adjust to your tastes!
B W.
July 22, 2019
Whole Foods gluten free Boom Boom shrimp, speedily deep fried without guilt, makes this salad glorious. I serve on a bed og Butter/Boston lettuce. Yum
Diane Z.
January 20, 2015
Omg this is soooo good. Seemed a little laborious and the carrots weren't great on their own but together...worth it !!
amp156
October 22, 2014
I love this salad at ABC Kitchen and made at home, however, the carrots themselves have become a revalation and have become a part of my regular rotation.
Nancy
July 6, 2014
Like several others, I was skeptical about this salad but absolutely the sum is better than the parts. It was fantastic and worth every second. We served it to vegan friends who left the creme fraiche off and thought it was great without it. There's no way I'm skipping the creme fraiche though!
kgindermaur
July 7, 2013
By themselves I tend to think avocados are too bland, but the dressing and carrots with marinade really brings out a buttery sweetness in the avocados I hadn't detected before. And I have to admit that this felt like a lot of work for a salad, but it's just so darn delicious that you'll be able to convince anyone sharing that salad with you to do the dishes for you!
sashimi
January 21, 2013
This salad is brilliant! The carrots were so good that I had to make another batch the next day. Couldn't stop eating them. That marinade really makes all the difference!
Kevin F.
December 16, 2012
That dressing rocks, Merrill. It's so simple but we've been putting it on everything. We have a boatload of cranberries from our CSA, which we normally would have let rot. But a green leaf salad with cranberries and your dressing is perfect. The sweetness and the acidity cuts the tartness of the berries.
rederin
June 12, 2012
This is deelish. I almost drank the marinade out of the blender. I'm going to incorporate it into my dressing rotation. I love roasted carrots, and the whole thing came together beautifully. I used some left over pesto aoli instead of creme fraiche. While that tasted great, I think a mild, creamy addition would have been better. Yum!
TheWimpyVegetarian
February 7, 2012
Made this for dinner tonight and made a half recipe since it was just for me. Ate the whole thing and wanted more. This was GREAT!
stlfoodiegirl
February 6, 2012
I've been obsessed with this since having it at ABC Kitchen! Thanks so much for the recipe. It was delicious.
rainydayfriend
February 2, 2012
This is my new favorite salad. The carrots alone were amazing — I was honestly surprised by how good the citrus-cumin marinade was. I might have to make the roast carrots like this all the time from now on.
Amy S.
January 15, 2012
Shalini you are on the money. Each ingredient does come through in this recipe. I just inhaled it a half hour ago. A wide variety of flavors on the plate you will find play off each other so well. I even like the heat. Its all there. In my kitchen tonight I was out of cumin seed so I used ground cumin and in place of sunflower seeds I used toasted walnuts. Its according to what you have on hand or prefer. Other than that I followed the steps/ingredients and the carrots were tender and so delicious. Do the parboil before hand. I would make this again.
cristibenedetti
January 8, 2012
I just ate this salad a couple of days ago at ABC Kitchen in NYC. It was fantastic!
Rosebuddd
January 8, 2012
Made this last night and it was great. I did not boil the carrots ahead of time and I think it would have saved me time in the oven, as they took a little longer to roast than if I had blanched them ahead of time. Other than that-the flavors were great and I loved the roasted citrus.
Rosebuddd
January 8, 2012
Made this last night and it was great. I did not boil the carrots ahead of time and I think it would have saved me time in the oven, as they took a little longer to roast than if I had blanched them ahead of time. Other than that-the flavors were great and I loved the roasted citrus.
TheWimpyVegetarian
January 2, 2012
I totally missed this wonderful looking salad, Merrill! I'm heading to the store now to get some carrots...:-)
KateC
December 15, 2011
Aside some minor modifications, the above recipe is indeed from Jamie Oliver as already noticed by another cook:
http://www.foodnetwork.com/recipes/jamie-at-home/roast-carrot-and-avocado-salad-with-orange-and-lemon-dressing-recipe/index.html
http://www.foodnetwork.com/recipes/jamie-at-home/roast-carrot-and-avocado-salad-with-orange-and-lemon-dressing-recipe/index.html
See what other Food52ers are saying.