This probably isn't a typical salad combination, but it is so tasty!
Serving Size: 6
Original recipe came from cookieandkate.com
2 1/2 lbs. carrots, divided 1 to 2 tablespoons extra-virgin olive oil Salt 1 1/2 large or 3 small ripe avocado 1/3 cup chopped onion (soaked in cool water for 10 minutes and then well-drained) or green onion 1/3 cup chopped cilantro 3/4 teaspoon flaky sea salt or ½ teaspoon kosher salt, to taste Pinch of red pepper flakes Freshly ground black pepper, to taste Dressing: 1/2 cup plain Greek yogurt 1/4 cup extra-virgin olive oil 1/4 cup Dijon mustard 1 tablespoon honey 4 tablespoons lemon juice 1 clove garlic, pressed or minced 1/2 teaspoon fine sea salt freshly ground black pepper
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, set aside to cool for a few minutes and then add the well-drained the carrot rounds. Add the onions. Halve the avocado(s) and remove the pit(s). Dice the avocado, scoop out the pieces and them to the carrots, lightly tossing to mix. Add fresh pepper and salt as needed. Sprinkle lightly with chilies if using.
Serve and add a scoop or two of dressing, as desired.
To make the dressing, combine all ingredients in a small jar. This will keep well for 2 weeks in the fridge.