When I first made this, I wasn't sure if it would be enough for dinner but the meaty carrots combined with the creamy avocado was perfect. With a piece of crusty bread it made a wonderful light dinner or lunch. The carrots cook up tender and spicy, perfect either in this salad or with roasted meats such as chicken or roast beef. While it seems like a simple meal, it's actually very delicious! Follow the link over to Yummy Mummy Club to get the details on how to make the roast carrots.
Adapted from Home Cooking with Jean-Georges
1 Tbsp sunflower seeds
1tbsp pumpkin seeds
1 tbsp sesame seeds
Cumin and Citrus roasted Carrots (drop by Yummy Mummy Club for the recipe)
1 avocado, halved, pitted, peeled, and cut into wedges
2 cups sprouts (radish and beet would be good, but watercress is a tasty substitute)
2 cups shredded green leaf lettuce
1 tbsp sour cream
Toast the seeds on a baking sheet at in a 350F oven until golden. Set aside to cool. On each plate, arrange the slices of avocado, sprouts, lettuce, and carrots. Serve with sour cream on the side, as well as the oil and juice dressing from the carrots recipe.
Serves 4
