This is a nicely balanced salad that can serve as an appetizer or a light dinner or lunch. The spice mix on the carrots really elevates the whole dish with the avocado and the yogurt balancing the spice. The seeds add a nice crunch and make the dish more substantial. I could eat this salad every day if i had to.
- 1 large bunch small carrots, around 5 inches in length, peeled, and tops trimmed (save some of the tops for garnish)
- 1 avocado, pealed seeded and sliced thin
- 2 radishes, sliced thin with a mandolins or a knife
- 1/4 jalapeño, sliced thin (you can use more or less depending on how much spice you like)
- 1/2 tablespoon cilantro leaves
- 1/2 tablespoon small mint leaves
- 1/2 cup sheep, goat or cow greek yogurt (sheep is the best if you can find it)
- 1 tablespoon melted coconut or grass-fed ghee
- 4 whole garlic cloves, lightly smashed bit still together
- 1 tablespoon pumpkin seeds
- 1 tablespoon sesame seeds
- 1 tablespoon sunflower seeds
- Salt and pepper
Spice Mix Ingredients
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground paprika
- 1/2 lime, juiced and zested
- 1/2 teaspoon aged sherry vinegar
- 1/2 teaspoon maple syrup
- 2 tablespoons extra-virgin olive oil
Preheat the oven to 375. Line a sheet pan with parchment paper. Place the carrots, whole garlic cloves and the coconut oil or ghee and season with salt and pepper. Arrange the carrots on the sheet pan so they are not touching and place on the middle rack in the oven and cook for 15 minutes. Remove the pan from oven and sprinkle the spice mix over the carrots and stir to evenly coat. Return the carrots to oven and cook for an additional 10-15 miniuts or until the carrots are easily pierced with a knife and are beginning to carmelize. Remove carrots from the oven, discard the garlic and set aside to cool.
Meanwhile, make the dressing. Combine the lime juice and zest, sherry vinegar, maple syrup and a pinch of salt in a large mixing bowl( you can use the same bowl you dressed the carrot in). Slowly whisk in the olive oil until it is emulsified.
Toast the seeds in a dry cast iron or sauté pan over medium heat for approximately 7 minutes until they smell fragrant and are nicely toasted. Season with a pinch of salt.
Assemble the salad on a large serving plater. Arrange the carrots over the platter. Spread the avocado and the radish evenly over the carrots. Dollop small spoonfuls of yogurt evenly over the carrots. Sprinkle the seed and the herbs over the salad and drizzle with the dressing.