Carrot, Avocado & Citrus Salad
By Chef Ollie Honderd
Next week’s baskets include some great navel oranges and ruby red grapefruits, so we wanted to put together a dish that really showcases these stellar citrus. Avocado really balances out the flavors and the farm-fresh cilantro takes it up a notch.
This bright salad is an easy winter go-to and pairs nicely with fish or pork.
Ingredients
- 1 orange
- 1 grapefruit
- 1 avocado, peeled, pitted and cut into thick slices
- 5-6 stems cilantro, coarsely chopped
- 1 lb carrots, peeled and cut on a bias into bite-sized pieces
- 1 tbsp olive oil
- 1 tbsp honey
- 1 clove garlic, crushed
- 1/4 tsp coriander seeds, crushed
- 1/4 tsp fennel seeds, crushed
- Pinch cayenne pepper or chili flakes
- Salt
Overview
Prep/active Time
15 minutes
Instructions
Step 1
Preheat oven to 425 degrees.
Step 2
Peel citrus carefully with a knife to remove all the peel and pith, then slice into rounds with attached segments.
Step 3
Toss carrots with olive oil, honey, garlic, coriander, fennel seeds and generous pinch salt. Roast for 30 minutes.
Step 4
Let carrots cool 10 minutes, then toss with orange, grapefruit, avocado, cilantro and a pinch of salt.
Step 5
Top with cilantro and flaky sea salt.
Notes
- Use this recipe as a guide.
- Adjust measurements and ingredients as necessary.
- Taste test as you go.
- Have fun in the kitchen!
Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram.
