Prep Time: 25 mins Total Time: 50 mins Serves: 4 servings
Ingredients: Resource from cookieandkate.com
2 pounds carrots, divided
1 to 2 tablespoons extra-virgin olive oil
Salt
1 large or 2 small ripe avocado
4 tablespoons sunshine salad dressing
⅓ cup chopped green onion
⅓ cup torn fresh leafy herbs (basil, mint, dill and/or cilantro)
¾ teaspoon flaky sea salt or ½ teaspoon kosher salt, to taste
Pinch of red pepper flakes (omit if sensitive to spice)
Freshly ground black pepper, to taste
Preparation:
Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy cleanup.
To prepare the carrots: First, peel all the carrots. Then, reserve 3 large carrots and set them aside. Slice the remaining carrots on the diagonal into pieces about ½″ thick and 1 ½″ long. On the baking sheet, toss the carrot pieces with enough olive oil to lightly coat them. Arrange them in a single layer and sprinkle them lightly with salt. Bake for 25 to 30 minutes, tossing halfway, until the carrots are tender and turning deeply golden on the edges.
Meanwhile, slice the remaining 3 carrots into very thin rounds (about as thin as you possibly can; you should have about 1+ cup sliced). Place the carrot rounds in a bowl and fill the rest of the bowl with cold water and a handful of ice cubes (this will make the carrots nice and crisp). Set the bowl aside.
When the carrots are done roasting, arrange them across a large platter. Drain the carrot rounds well and sprinkle them all over the roasted carrots.
Halve the avocado(s) and remove the pit(s). Thinly slice half of the avocado and carefully scoop out the pieces with a large spoon. Arrange the slices in sections over the salad. Dice the rest of the avocado, scoop out the pieces and arrange them all over the salad.
Drizzle the salad dressing lightly all over the salad by the tablespoon, then sprinkle the green onion and leafy herbs on top. Finish by sprinkle the salt, red pepper flakes (if using) and a few twists of black pepper on top. Serve promptly, as the avocado will brown over time.
Sunshine Salad Dressing:
½ cup plain Greek yogurt (any % fat will do)
¼ cup extra-virgin olive oil
¼ cup Dijon mustard
3 to 4 tablespoons honey, to taste
2 tablespoons lemon juice
2 tablespoons apple cider vinegar or more lemon juice
1 clove garlic, pressed or minced
½ teaspoon fine sea salt
freshly ground black pepper
In a 2-cup liquid measuring cup or bowl, combine all the ingredients as listed. Whisk until blended. Taste, and season with additional pepper if necessary.
This dressing is intentionally bold, but if it tastes too tart for your liking, whisk in another tablespoon of honey.
Store leftover salad dressing in the refrigerator, covered, for 10 to 14 days.