Carrot, Avocado, and Orange Salad

Carrot, Avocado, and Orange Salad by

Abby J


A fresh vibrant salad that awakens the flavors of spring.

Serves: 4


  • 3 med. garlic cloves, smashed and peeled
  • 1 tsp. salt
  • 1½ tsp. ground cumin
  • 1½ tsp. ground coriander
  • 1 tsp. red pepper flakes
  • 1¼ extra virgin olive oil (plus 2 tbsp.)
  • 20+ young organic carrots, similarly sized and unpeeled with ½ inch of the green tops left on
  • 2 oranges, cut into wedges
  • 2 ripe avocados, sliced into wedges
  • 3 tbsp. freshly squeezed lemon juice
  • 2 tbsp. orange juice
  • ½ cup fresh cilantro sprigs
  • ¼ cup water
  • ½ tsp. paprika


  1. Preheat the oven to 400°F.
  2. Chop garlic and put into a mixing bowl. Add the cumin, salt, coriander, red pepper flakes, and¼ cup of the olive oil and stir well, then add the carrots and toss well so they're coated with the oil and spices.
  3. Put the carrots in a large shallow baking dish in one layer. Scrape out the extra garlic, spices, and oil from the bowl and spread evenly on top of the carrots.
  4. Pour ¼ cup water into an empty spot in the casserole and tilt the dish so the water will spread evenly across the bottom.
  5. Place into the oven and cook for 1 hour or until the carrots are lightly browned and tender. Take out and let cool.
  6. Take the avocados from the fridge and halve them lengthwise into wedges.
  7. Mix the avocados with lemon juice, orange juice and the remaining 2 tbsp. olive oil.
  8. Arrange the carrots on the platter along with the avocado slices and orange wedges.
  9. Top with cilantro and smoked paprika and serve right away