Roasted Carrot and Avocado Salad with Citrus Dressing

I’ve been wanting to try this recipe from Food and Wine Daily for months now. I finally had the chance to try it last night for my sister, and she really liked it (or so she says). I walked to three different grocery stores (in the bitter cold!) in Old City, Philadelphia to find all of the ingredients. I still came up short on a couple of ingredients, so I had to tweak it just a bit, but I think it worked out. The recipe doesn’t include baked chicken, but I added it since my sister was a hungry beast last night! Here is the original link to the recipe.


Roasted Carrot and Avocado Salad with Citrus Dressing  

  1. 1 pound medium carrots
  2. 2 teaspoons cumin seeds
  3. chile de árbol or other small red chile
  4. Kosher salt
  5. Freshly ground pepper
  6. 2 garlic cloves
  7. 1 teaspoon thyme leaves
  8. 1/3 cup plus 2 tablespoons extra-virgin olive oil
  9. 3 tablespoons red wine vinegar
  10. 1 orange, halved
  11. 1 lemon, halved
  12. Four 1/2-inch-thick slices of ciabatta bread
  13. 3 Hass avocados, pitted, peeled and cut into 6 wedges each
  14. 8 ounces assorted greens, such as watercress, spinach or mesclun
  15. 2 cups baby arugula
  16. 2 tablespoons unsalted roasted sunflower seeds
  17. 1 tablespoon roasted sesame seeds
  18. 1 tablespoon poppy seeds
  19. 3 tablespoons low-fat sour cream mixed with 1 tablespoon of water

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