The salads They can give us a lot of play in summer if we agree to play with different combinations of ingredients. This Roasted Carrot Avocado Salad is not a traditional salad, which is why I found it so interesting. If you are looking for alternative recipes to the typical mixed salad, this is a good proposal without a doubt!
Roasted carrot and avocado salad requires some "work" in advance. It is not enough to just take the ingredients out of their bag and place them in the salad bowl. Must roast the carrots, something that depending on the size of these can take between 30 and 40 minutes. Willing to it?
Roasted carrot and avocado salad
This roasted carrot and avocado salad offers us an alternative to the more traditional salads. Tasty and full of color, it is a healthy proposal for the summer.
Author María
Recipe type: Salads
Rations: 2
Preparation time:
Cooking time:
Total time:
Ingredients
- 220 g. small carrots
- Buy
- Sal Island
- 1 Avocado
- 1-2 tablespoons toasted sesame
- 1 handful of arugula
For the vinaigrette
- 6 tablespoons of extra virgin olive oil
- 2 tablespoons of wine vinegar
- ½ teaspoon grated ginger
- 2 tablespoons white miso paste
Preparation
- In a nonstick skillet small pour a tablespoon of oil and miso paste. Cook over medium heat, stirring occasionally, until the miso takes on a toasted color, approximately 5-8 minutes.
- We mix the pasta with the rest of the ingredients of the vinaigrette, adjusting the quantities to taste and reserve.
- We preheat the oven at 220 ° C.
- We peel the carrots and we cut them lengthwise. We place them on a baking tray, drizzle with olive oil and season.
- Bake for 30-40 minutes until tender and the tips begin to brown.
- We place the carrots on a plate or platter and the season with the vinaigrette.
- Finally,we incorporate the avocado in pieces, some arugula leaves and serve.