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.

Carrot, Avocado & Citrus Salad

Carrot, Avocado & Citrus Salad

by Ollie Honderd

Prep/active time: 15 minutes


  • 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


  1. Preheat oven to 425 degrees.
  2. Peel citrus carefully with a knife to remove all the peel and pith, then slice into rounds with attached segments.
  3. Toss carrots with olive oil, honey, garlic, coriander, fennel seeds and generous pinch salt. Roast for 30 minutes.
  4. Let carrots cool 10 minutes, then toss with orange, grapefruit, avocado, cilantro and a pinch of salt.
  5. Top with cilantro and flaky sea salt.


  • 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.

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