roasted carrot avocado and kale salad…

1 Mar

roasted carrot avocado kale salad urbanpocketknife

Sometimes I like to combine veggies and see if the end up tasting good together!  With some leftover carrots and kale, I made a salad that had a variety of textures with just a little kick of spice!  The carrots were roasted about half way so they were still firm but not crunchy.  The buttery avocado was a nice contrast against the spicy dressing and the kale I left fresh and uncooked.

Here’s the recipe!

What you need!
3 avocados
5 medium carrots
1 garlic clove
3 tbsp lemon juice
1/2 tsp chili powder
1/2 tsp ginger powder
1/2 bunch of kale
1 tsp rosemary
1/4 cup rice vinegar
sea salt
black pepper
olive oil
sunflower seeds

What to do!

1.  Preheat oven to 350 degrees.  Cut the carrots into chunks and place it in an oven proof dish.

2.  Mince the garlic and add to the carrots.  Drizzle some olive oil all over the carrots and add the lemon juice and spices (salt and pepper to taste).  Give it a quick mix and put it in the oven for about 15-20 minutes or until tender.

3.  Cut the avocados in half and take out the stone.  Make 1/4″ slices in the shell and run your knife all around the edges, turn it upside down and squeeze the slices out into a bowl.  Chop the kale finely and put in bowl along with as many sunflower seeds as you like.  Add the carrots including all the juices.  Drizzle some rice vinegar and toss gently.  Taste and adjust vinegar and seasonings to your liking….enjoy!

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