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7Ingredients
40Minutes
180Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. carrots (scrubbed or peeled and cut into two-inch segments, angled if you’re feeling fancy)
- 3 Tbsp. olive oil (divided)
- 1/4 tsp. ground cumin
- ground black pepper
- coarse salt
- 1/2 avocado (pitted and sliced, we had a mega-‘cado and only used 1/4 of it)
- 1/2 lemon
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NutritionView More
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180Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories180Calories from Fat130 |
| % DAILY VALUE |
| Total Fat14g22% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol |
| Sodium280mg12% |
| Potassium510mg15% |
| Protein2g |
| Calories from Fat130 |
| % DAILY VALUE |
| Total Carbohydrate15g5% |
| Dietary Fiber6g24% |
| Sugars6g |
| Vitamin A380% |
| Vitamin C35% |
| Calcium6% |
| Iron4% |
* 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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Reviews(6)
Immalee Ryan 5 years ago
I have been reducing the variety of items in any given salad lately and this was a perfect combination of just a few ingredients. Added the avacado and roasted carrots into a small bed of spinach leaves without stalks. Offered cranberry salad dressing and crumbled feta as options. Served room temperature. My 12 year old son was delighted.
Terry Dunn 5 years ago
I have been making a similar recipe for years, to mine I added raw cashews and a squeeze of fresh lime juice. Spectacular!!!
andrea lobb 5 years ago
This was incredibly delicious for being so simple. It’s in our regular rotation now. 👍🏼
Erin Nichols 8 years ago
Yum!! We have been looking for a recipe to change up roasted carrots( which we love and make frequently) and this one had a nice, unique flavor. The lemon juice and avocado really changed the flavor palate of the roasted carrots - we were pleasantly surprised! Putting this one in our regular rotation.