Carrot, Avocado & Citrus Salad

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.

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