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Carrot, Avocado, and Orange Salad

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Introduction

Discover the essence of freshness with our Carrot, Avocado, and Orange Salad. A simple yet exquisite dish that brings together three naturally sweet elements in a harmonious blend.

Tips for this Recipe

  • Opt for organic ingredients to maximize flavor and health benefits.
  • Customize spice levels with pequin chilies or red pepper flakes as per taste preference.

Why you will love this recipe

Beyond its delectable taste, this salad offers a wholesome experience that is both satisfying and guilt-free. Ideal for anyone looking to indulge in the goodness of nature’s offerings.

Ingredients

  • 4 medium garlic cloves, smashed and peeled
  • Maldon or another flaky sea salt
  • 1 1/2 teaspoons cumin seeds, toasted and ground
  • 1 1/2 teaspoons coriander seeds, toasted and ground
  • 1 to 1 1/2 teaspoons crumbled dried pequin chilies or red pepper flakes (use sparingly)
  • 1/4 cup plus 2 tablespoons extra virgin olive oil
  • 30 young carrots, not peeled and each about the size of your pointer finger, with green tops left on
  • 3 tennis-ball-sized oranges
  • 3 ripe Hass avocados, chilled
  • 2 tablespoons freshly squeezed lemon juice

History of the Recipe

While this vibrant salad may seem like a contemporary concoction, it is actually steeped in tradition. The use of fresh produce and spices has been central to culinary practices across various cultures for centuries, making this recipe not just nourishing but also a nod to the heritage of gastronomy.

Fun Facts about this Recipe

Did you know that orange carrots were first bred in the Netherlands around the 16th century? They are not only nutritious but also add a striking color to any dish, making them a perfect choice for salads. Moreover, avocados have been enjoyed since ancient Mesoamerica and continue to be celebrated globally.

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Carrot, Avocado, and Orange Salad

Carrot, Avocado, and Orange Salad

amanda

Equipment

  • Chef's Knife - An all-purpose knife ideal for dicing vegetables and fruits efficiently.

  • Carving Knife - A precision knife often used to create fine cuts, though not specifically designed for carrots.

  • Cutting Board - Non-porous board designed to withstand the rigors of cutting and slicing vegetables safely.

  • Stainless Steel Mixing Bowl - Large bowl that can be used for mixing ingredients together, perfect for salad preparation.

  • Salad Spinner - An efficient tool to quickly drain and dry freshly washed vegetables like carrots.

  • Mandoline Slicer (Optional) - A slicing device for thinly slicing fruits and vegetables such as carrots with consistent thickness, use with caution.

  • Collapsible Vegetable Peeler - Helps in removing skins from fibrous veggies like avocados, making the peeling process easier and less wasteful.

  • Silicone Salad Serving Utensil Set (Optional) - Multi-functional utensils for serving salads post-preparation.

  • Stainless Steel Measuring Cups & Spoons - For accurately measuring ingredients like orange juice if needed.

  • Bowl & Whisk Set (Optional) - Useful for emulsifying any dressings; not directly related to cutting but essential in salad preparation.

  • Salad Dressing Dispenser - Allows you to portion and dispense dressing easily onto your salad ingredients without making a mess or overdressing.

  • Silicone Vegetable Gripper - Aids in safely handling slippery vegetables like avocados during preparation.

Ingredients

  • 4 medium garlic cloves, smashed and peeled

  • Maldon or another flaky sea salt

  • 1 1/2 teaspoons cumin seeds, toasted and ground

  • 1 1/2 teaspoons coriander seeds, toasted and ground

  • 1 to 1 1/2 teaspoons crumbled dried pequin chilies or red pepper flakes

  • 1/4 cup plus 2 tablespoons extra virgin olive oil

  • 30 or so similarly sized (each about the size of your pointer finger) young carrots, not peeled, 1/2 inch of the green tops left on

  • 3 tennis-ball-sized oranges

  • 3 ripe Hass avocados, chilled

  • 2 tablespoons freshly squeezed lemon juice

  • A handful of small, delicate cilantro sprigs

Instructions

1

Instruction 1

Preheat the oven to 400°F.
2

Instruction 2

Pound the garlic with a healthy pinch of salt in a mortar until you have a wet, fairly smooth paste. (You can also do this on a cutting board, chopping and mashing and chopping and mashing until you're satisfied.) Put the paste in a large mixing bowl. Add the cumin, coriander, chilies, and 1/4 cup of the olive oil and stir well, then add the carrots and toss well so they're coated with the oil and spices. Sprinkle on 3 healthy pinches of salt, crushing the grains with your fingers as you add them, and toss again.
3

Instruction 3

Put the carrots in a large shallow baking dish in one layer. Scrape out the extra garlic, spices, and oil from the bowl and spread evenly on top of the carrots. Pour 1/4 cup water into an empty spot in the casserole (you don't want to wash off the tasty oily stuff) and tilt the dish so the water spreads across the bottom.
4

Instruction 4

Cover the dish tightly with foil and put it in the oven. Cook the carrots for 25 minutes. Take off the foil and keep cooking until the carrots are lightly browned, and about as tender and creamy as avocado flesh, but not so soft that they threaten to fall apart, about 35 minutes more.
5

Instruction 5

While the carrots are roasting, segment the orange as you would a lemon. Squeeze the membranes into a small bowl to release the juice. Set it aside.
6

Instruction 6

When the carrots are done, take the dish out of the oven and let it sit until the carrots have cooled a bit but are still warm.
7

Instruction 7

Meanwhile, take the avocados from the fridge. Halve them lengthwise, remove the pits, and peel the halves. Cut the flesh lengthwise into slices about the same size as the carrots—the slices should be sturdy enough that they don't break up when you toss them.
8

Instruction 8

Put the avocado slices in a large mixing bowl and add the reserved orange juice, the lemon juice, the remaining 2 tablespoons olive oil, and a healthy pinch or two of salt. Toss gently and well with your hands. Push the avocado to one side of the bowl. Add the carrots a handful at a time, scraping and tossing them in the beautiful green liquid in the bowl before adding the next handful. Make sure to scrape out and add all the garlicky spices left in the baking dish. Toss it all together gently, being careful not to break the avocado slices.
9

Instruction 9

Stack the carrots, avocado, and orange segments on a platter or in a serving bowl so they're facing this way and that. Top with the cilantro and serve right away.
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