Roasted Baby Carrot and Avocado Salad » Dish Magazine
Roasted carrots shine in this salad thanks to the combination of rich avocado, crunchy seeds and a zesty vinaigrette.
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Ingredients
- 2 bunches baby carrots
- olive oil
- sea salt
- freshly ground pepper
- 2 avocados, peeled and sliced
- 2 tablespoons each sunflower seeds and pumpkin seeds
- micro salad or rocket leaves Dressing
- 3 tablespoons olive oil
- 1 teaspoon orange zest
- 2 tablespoons orange juice
- 1 tablespoon sherry or red wine vinegar
- 1 clove garlic, crushed
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