2 large carrots, cut into batons (cut the carrot into four long strips, then cut the strips into
2 Tbsp olive oil
Salt and pepper
1 iceberg lettuce, core removed, roughly chopped
1 avocado, cut into small pieces
5 Tbsp pumpkin seeds, toasted on a dry pan (no oil) until light golden and fragrant, (stop when they begin to burst and pop)
Dressing
1 Tbsp olive or avocado oil
Juice of 1 lemon
½ garlic clove, minced or finely grated with a microplane
Pinch of salt and pepper
1
Preheat the oven to 390 degrees Fahrenheit/200 degrees Celsius.
Line a baking tray with baking paper
2
Spread the carrot batons over the tray, rub with olive oil and sprinkle with salt and pepper
3
Roast the carrots in the preheated oven for about 30 minutes or until soft and deeper in color
4
Leave the carrots to cool until warm
5
Assemble the salad: in a large salad bowl, toss the lettuce, avocado, pumpkin seeds and warm carrots
6
Make the dressing: combine the oil, lemon juice, garlic, salt and pepper. Taste the dressing and adjust the lemon and salt quantities to reach your desired flavor
7
Pour the dressing over the salad and gently toss
8
Serve immediately to ensure the maximum lettuce crispiness
Nutrition Facts
5 servings
Serving size
Amount per serving
Calories201
% Daily Value *
Total Fat17.7g23%
Total Carbohydrate9.4g4%
Protein4.6g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
2 large carrots, cut into batons (cut the carrot into four long strips, then cut the strips into
2 Tbsp olive oil
Salt and pepper
1 iceberg lettuce, core removed, roughly chopped
1 avocado, cut into small pieces
5 Tbsp pumpkin seeds, toasted on a dry pan (no oil) until light golden and fragrant, (stop when they begin to burst and pop)
Dressing
1 Tbsp olive or avocado oil
Juice of 1 lemon
½ garlic clove, minced or finely grated with a microplane
Pinch of salt and pepper
Directions
1
Preheat the oven to 390 degrees Fahrenheit/200 degrees Celsius.
Line a baking tray with baking paper
2
Spread the carrot batons over the tray, rub with olive oil and sprinkle with salt and pepper
3
Roast the carrots in the preheated oven for about 30 minutes or until soft and deeper in color
4
Leave the carrots to cool until warm
5
Assemble the salad: in a large salad bowl, toss the lettuce, avocado, pumpkin seeds and warm carrots
6
Make the dressing: combine the oil, lemon juice, garlic, salt and pepper. Taste the dressing and adjust the lemon and salt quantities to reach your desired flavor
7
Pour the dressing over the salad and gently toss
8
Serve immediately to ensure the maximum lettuce crispiness
Notes
Roasted Carrot And Iceberg Salad With Avocado And Toasted Pumpkin Seeds
