Citrus Roasted Carrot and Cauliflower Avocado Salad
Though this salad is a bit more work, I am sure you will enjoy every little bite of it. We sure did.
Servings: 2
Calories: 339kcal
Ingredients
For the oven-roasted veggie
- 2.5 cups carrot roughly chopped
- 1.5 cup cauliflower cut into small florets
- 1 orange quartered
- 1 lime/lemon quartered
- 1 tbsp apple cider vinegar
- 1 tbsp extra-virgin olive oil
- 1 clove garlic minced
- 1 tsp dried thyme
- 1 tsp ground cumin seeds
- sea salt to taste
- black pepper to taste
For the salad
- 1/2 avocado cut into wedges
- 2 cups salad greens of your choice shredded
- 1/2 cup tomato sliced
- 1/3 cup spring onion (scallion) chopped
For the dressing
- 1/2 orange juice (from roasted orange)
- 1 tbsp extra-virgin olive oil
- 1 tbsp apple cider vinegar
Instructions
- Preheat oven to 400°F or 200°C.
- Add all roasted veggie ingredients to a baking sheet or oven-safe dish. Toss well to coat.
- Roast for 30-40 minutes. This will depend on how thick the veggies are. Toss every 10-15 minutes to roast evenly.
- When ready, combine all sauce ingredients. Use the juice of the roasted orange. Season with sea salt and black pepper to taste.
- Combine all salad ingredients with roasted vegetables and serve hot or cold.