Recipe for simple, fresh and healthy roast carrot and avocado salad
1 tbsp olive oil
1/2 red onion
1/4 cup pepitas (pumpkin seeds)
2 big handfuls of mixed salad leaves
1/4 cup olive oil
1 tbsp white vinegar
1 tbsp maple syrup
2 tsp Dijon mustard
Preheat oven to 180°.
Chop carrots into thin rounds and arrange on baking tray. Drizzle with olive oil and season generously with sea salt.
Add carrots to the oven and roast for 30 minutes, then remove from oven. Add pepitas and return to oven for a further 15 minutes, until golden.
To make the dressing, combine olive oil, vinegar, maple syrup and mustard and whisk until smooth.
Slice red onion thinly and set aside. Remove stone and skin from avocado and slice.
Arrange salad greens on a serving platter and scatter red onion and avocado slices. Spread roasted carrots over salad.
Top with roasted pepitas and drizzle over dressing. Serve.
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Recipe created by Jessica Sepel, a qualified Sydney nutritionist, health blogger and wellness coach. She is the author of several eBooks, including the JSHealth Detox Plan and The Clean Life. Visit www.jessicasepel.com for more recipes, nutrition advice and wellness inspiration.