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Roast carrot and avocado salad with orange and lemon dressing from Jamie at Home: Cook Your Way to the Good Life (page 370) by Jamie Oliver

  • salad greens
  • avocados
  • carrots
  • sour cream
  • oranges
  • thyme
  • cress
  • ciabatta bread
  • dried chiles
  • cumin seeds
  • mixed seeds

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Notes about this recipe

  • Rachaelm on September 10, 2017

    Nice but I don't think I would make it again. For me it wasn't worth the effort.

  • eliza on September 25, 2016

    This was a fantastic, tasty salad. My changes; I used lime instead of lemon, and omitted the greens and sour cream. I also prepared the carrots and dressing up to the oven step the night before. I found the dressing on the baked carrots to be almost enough and didn't really use the extra citrus juice that much. Also, mine was a little bitter. Next time I will omit the citrus from the bake and just use some fresh orange or lime juice at the end.

  • Rutabaga on December 15, 2014

    This same recipe appears in the March 2013 edition of Food & Wine magazine, although the book version, true to Jamie's style, is less specific with some of the measurements and ingredients. You can definitely make this salad your own and still have great results. It's a salad full of rich flavors, and makes for a substantial side dish or light meal; you just need to plan for enough time to cook the carrots (a little over half an hour total). You can improvise with any number of greens, and I enjoy adding pumpkin seeds.

  • jzanger on July 16, 2014

    I've made this twice now, though only the roasted carrots. I found that I liked only 1 tsp of cumin and about 4 garlic cloves. I also added a few coriander seeds and substituted fresh Serrano for the dried chilies. I really liked the white balsamic I used, though I'm sure the vinegars called for would be great too.

  • sarahcooks on February 06, 2012

    This salad has such a great flavor and is satisfying as dinner. It has so many layers of flavor and texture, I would have been very happy to be served it in a restaurant. I left off the sour cream, it really didn't need it.

  • melissabazley on September 11, 2011

    This is such a delicious salad. Can serve it as entree sized portions or put it on the table with mains. I serve it as a meal on it's own. I also added 2 tablespoons toasted hazelnuts for added texture & protein. I didn't think it needed the sour cream...it's great as it is. I LOVED the different coloured carrots - orange, purple & yellow. So pretty. EXCELLENT. Great for any vegetarians :)

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