Print Options:

Roasted Carrot And Iceberg Salad With Avocado And Toasted Pumpkin Seeds

Yields5 ServingsTotal Time45 mins

A super simple salad with vibrant colors. Sweetness (roasted carrots), sourness (lemon dressing) and crunch (lettuce and pumpkin seeds)

recipe image

 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 Fat 17.7g23%
Total Carbohydrate 9.4g4%
Protein 4.6g

* 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.