Carrot Avocado Salad with Citrus Cumin Dressing is the best side dish you will ever try! The sweet carrots, creamy avocado and tangy lemon with cumin couldn’t go better together!
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Carrot Avocado Salad, oh how I love thee so! Roasted carrots are awesome plain to be fair, but once you add in the cumin as you roast, it gives it this deep, unique flavor that I am now the biggest fan of ever!
What makes it so good you ask?
It’s so delicious because it’s so simple. Every flavor shares the spotlight and shines in just the right way. The flavors are bright but rich and the textures are soft, chewy, creamy and crunchy! I mean come on! Since learning this recipe from a good friend of mine who made it for me, I have made it about 6-7 times in the last 2 months! Plus, we made it a BBQ recently and everyone wiped it clean in no time!
But we must always give credit where it’s due…
My friend told me that this recipe actually comes from this cute little spot in Santa Monica, CA, called Huckleberry Cafe! So, even though I adapted the recipe a bit, they should definitely get a shout out for making this recipe a part of our lives! Make it and thank me in the comments;-)
And if you want another great salad, try our Beet Salad with Honey Yogurt Dressing or our Cauliflower Tabbouleh!
This delicious side dish hits all the right notes with sweet roasted carrots, creamy avocado and a tangy citrus cumin dressing!
- 2 pounds carrots, sliced
- 1-2 tablespoons olive oil (or enough to coat carrots)
- 1 tablespoon cumin seeds
- salt & pepper to season carrots lightly
- 2 avocados, cut in chunks
- 1/2 cup lemon juice, fresh (a bit more if you like it very tangy)
- 1/2 cup Italian parsley, chopped
Preheat oven to 425 degrees F. And line a baking pan with parchment paper.
Cut carrots in half width-wise. Then slice in half one or two times depending on how thick the carrot is. You want the carrots to be 1/4-1/2 inch thick.
Place carrots on the pan. Drizzle with olive oil, enough to coat. Sprinkle with salt and pepper and cumin seeds to evenly coat.
Bake for about 45 min. Flip the carrots around halfway through to make sure they cook evenly.
While the carrots are baking, Cut your avocados into medium sized chunks. Then chop up the parsley and mix it with the lemon juice.
When the carrots are tender and golden, remove from the oven and allow to cool.
Add the cooled carrots to a large bowl and toss with lemon and parsley, then add in avocado. Stir gently as not to smash the avocado and serve cool.
I like tons of lemon juice so I sometimes add another 1/4 cup. Also, if your parsley leaves are very firm, soak them in lemon juice for a little while before mixing with carrots so they can soften. If your parsley is very soft, you can toss the carrots, lemon and parsley one at a time.
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