Ok, not really.
While other food bloggers spent the weekend preparing all sorts of festive St. Patrick’s Day foods like Guinness Stew and Irish Soda Bread, I was on the couch, in a medicated flannel coccoon watching Law & Order reruns. Not wanting to disappoint my forefathers, I felt like I had to do something festive to honor the occassion. But, since I’ve been sick, I haven’t had a chance to blog about this delicious carrot-avocado salad I made with Eatwell carrots a while back. And since it’s the colors of the Irish flag, it will have to suffice as my ancestral offering for this year.
The recipe is one that I simplified from a very complicated Jamie Oliver recipe. The original looks wonderful, though perhaps too complicated to serve alongside burgers for a casual meal. So, I omitted a number of ingredients and I think I managed to capture the essence of the salad with considerably fewer steps. It’s really a wonderful salad, I don’t know why you don’t see roasted carrots and avocados paired up more frequently.
All the measurements are approximate. This is a really flexible recipe so feel free to experiement. That said, I recommend not skipping the roasted orange, I really think that made the salad.
Roasted Carrot and Avocado Salad with Citrus Dressing
5 carrots, peeled, sliced lengthwise and cut into 2 inch pieces
1 extra large Hass avocado
1 small orange
3T extra virgin olive oil
1T red wine vinegar
handful of fresh cilantro, roughly chopped
pinch of red pepper flakes
salt & pepper to season
Preheat the oven to 350 degrees. Bring a salted pot of water to boil and cook the carrots for approximately 10 minutes. Drain.
Meanwhile, prepare the dressing. Whisk together the olive oil, red wine vinegar, cumin, pepper flakes, and salt and pepper. Toss the carrots in the dressing and place in a roasting pan. Drain off any extra dressing and reserve for later. Slice an orange in half and place that in the roasting pan with the carrots (you don’t have to dress the orange). Roast the carrots and the orange for 25 to 30 minutes.
When the carrots are done, carefully remove the orange and squeeze the juice into the reserved dressing, adding a little more olive oil if needed. Dice the avocado.
Mix the carrots, avocado, and cilantro together and gently toss in the dressing. Season with salt and pepper if needed and serve.