Superfood Supper: Warm Marinated Carrot & Avocado Salad

Have a salad before you go H.A.M. on the Thanksgiving turkey and trimmings (and pie...so much pie).
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Publish date:
November 25, 2014
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avocado, recipes, healthy eating, carrot, healthy foods, superfood

As the cold weather quickly approaches (all right, who am I kidding, it’s here), I find myself craving hearty, comforting dishes. A cold, raw salad doesn’t exactly fit the bill--as many of my clients have mentioned. So although I strongly believe in a daily dose of raw, leafy greens, I’ve had to find ways to ensure that everyone gets their roughage, in a warming, satisfying way.

This salad is great for the colder temps. First and foremost, it’s served warm. Secondly, it’s well balanced. Primarily made up of hearty, earthy carrots, we’ve also got healthy fats in the avocado and almonds, peppery arugula for the leafy greens, and a spicy, warming dressing that it all together with plenty of cumin and lemon.

Not to mention, this salad is a great source of cold-fighting antioxidants. Carrots are one of a few vegetables that are actually more nutritious when cooked; specifically, the carotenoids found in carrots (powerful antioxidants), are more readily available than when the veg is raw. Good to know, eh? I’m givin’ ya pearls here!

Warm Marinated Carrot And Avocado Salad With Arugula And Mint

Serves 2

Ingredients

  • 4 large carrots (about 1 pound), peeled and diced small
  • 1 lemon, zested and juiced
  • 1 orange, juiced
  • ¼ teaspoon ground cumin
  • Dash of ground coriander
  • ¼ teaspoon sea salt
  • Pinch ground black pepper
  • ¼ cup sesame oil
  • ½ avocado, diced small
  • 2 tablespoons chopped fresh mint
  • ½ cup baby arugula, tightly packed
  • 2 tablespoons chopped toasted almonds

Directions

Bring a large pot with a few inches of water to boil and set a steaming basket on top. Steam the carrots until fork tender, about 10 minutes. Meanwhile, whisk together the lemon juice, zest, orange juice, cumin, coriander, salt, and pepper. When the carrots are ready, place in a medium bowl and pour the citrus mixture over top. Cover with foil and marinate at least 15-20 minutes. Strain the carrots, reserving the dressing, and toss with the diced avocado and mint. Divide the carrot mixture into two portions. Toss the arugula with the reserved dressing. Top the carrot mixture with arugula and sprinkle with the chopped almonds.

Serving Suggestions:

I got a little fancy with the plating on this one, but don’t feel like you have to serve the salad this way. You can also cut the carrots on a bias or into discs, steam, marinate, and then just toss them with roughly chopped avocado and the remaining ingredients to quickly pull it together.

  • Are you going to try this recipe?
  • What’s your favorite way to get your greens in the winter?