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Roast Carrot and Avocado Salad with Orange and Lemon Dressing
SOME KITCHEN STORIES18Ingredients
45Minutes
470Calories
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Ingredients
US|METRIC
4 SERVINGS
- 500 grams medium carrots (leafy tops still attached)
- 2 tsp. cumin seeds (whole)
- 2 dried chillies (Small)
- sea salt
- freshly ground black pepper
- 2 cloves garlic (peeled)
- 4 sprigs fresh thyme (leaves picked)
- extra-virgin olive oil
- white wine vinegar (or Red)
- 1 Orange (halved)
- 1 lemon (halved)
- 3 avocados (Ripe)
- red wine vinegar
- 1 slice ciabatta (or other good-quality bread)
- 2 handfuls salad leaves (mixed winter, arugula, radicchio, Treviso, washed and dried)
- 2 cress (Punnets, just kidding, I have no idea what that is)
- 150 mL fat free yogurt
- 4 Tbsp. seeds (mixed, toasted)
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NutritionView More
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470Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories470Calories from Fat290 |
| % DAILY VALUE |
| Total Fat32g49% |
| Saturated Fat4.5g23% |
| Trans Fat |
| Cholesterol0mg0% |
| Sodium360mg15% |
| Potassium1460mg42% |
| Protein10g |
| Calories from Fat290 |
| % DAILY VALUE |
| Total Carbohydrate46g15% |
| Dietary Fiber20g80% |
| Sugars11g |
| Vitamin A430% |
| Vitamin C130% |
| Calcium30% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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