Roasted Carrot Summer Salad with Avocado Grapefruit Dressing

 
(This post contains affiliate links)

(This post contains affiliate links)

Oh, The Farmer’s Market. I’m obsessed. New varieties and variations on old favorites. Plus just an easy way to spend a Saturday morning, or Thursday evening (in the summers) around here. For this recipe, I stumbled on some white grapefruit and these tiny, multi-colored carrots. There needs to be more variety in food all the time, keeps things interesting. That said if you can’t find a white grapefruit and tiny carrots at your market, regular grapefruit and normal carrots, split and halved, will do fine.

This little summer salad could just as easily qualify as a buddha bowl. A super healthy, packed, little bowl full of both cooked and raw plant-based foods. All topped with a tangy homemade dressing. Plus, it’s really just so, so good. There’s something so perfect about mixing up a (sometimes) unexpected variety of fresh ingredients into one bowl and it really doesn’t even take that long. Just a little creativity, a big blender, and way too much fresh, local food in your fridge.

Roasted Carrot Salad-8.jpg
Carrot Sald 8.jpg

I am late (but grateful) to the Vitamix game. It really has made my life better (and easier) in so many ways. Making homemade salad dressing, smoothie bowls, and blending up my less than perfect greens to boost a protein shake—this thing is amazing. And, if you’re anything like me and chunks in your smoothies will ruin your whole day (er, at least for as long as you’re drinking that smoothie, let’s not be dramatic) then this thing will solve one more problem for you. I know it can do a million things that I haven’t yet discovered, but I fully intent to. Today, I used it to make this salad dressing.

Carrot Salad 1.jpg

Overall this salad is pretty simple. You’re going to need to turn on your oven, but aside from that you’re just putting a salad together. Tip: If your lettuce is less than photogenic you can put it in some very cold or ice water to perk it back up.

Note: You’ll only need about 1/3 of this dressing for this recipe. It will last about 1 week in the fridge. It can be used for marinating, roasting veggies, and anything else you like. I’ve been using it daily to make kale stir-fry. Plus, I throw it on salads. Making a smaller batch is easy. Just use a 3:1 ratio of oil to acid (vinegar, lemon, or in this case grapefruit) and throw in your favorite aromatics, plus a pinch of salt and pepper.

 

Prep Cook Total

15 15 30

Here’s what you’ll need:

Grapefruit Avocado Dressing

Makes 3 cups

  • 1 1/2 cup avocado oil

  • 2 springs of lavender - optional

  • 1/2 cup grapefruit juice

  • 1 teaspoon pepper

  • 1 teaspoon salt 

Again, Feel free to cut this recipe in 1/2 or 1/3 as needed.

Roasted Baby Carrot Salad

serves 2

  • 1 small bundle of baby carrots - washed and unpeeled or large carrots split and cut in half

  • 4 cups of salad mix - washed

  • 1/4 cup onion sprouts - washed

  • 1 whole avocado - cubed

  • 1/2 cup of walnuts

  • cracked pepper and salt - optional

 
 
Carrot Salad 3.jpg

Directions:

Grapefruit Avocado Dressing

  • Blend oil, grapefruit juice, lavender, salt and pepper in a high Speed Blender

  • Set aside two tablespoons for carrots

  • Move to the remaining dressing Refrigerator to cool and set

  • Keeps about 1 week

Roasted Baby Carrot Salad

  • Pre-heat Oven to 425°

  • Take two tablespoons of salad dressing and coat whole, washed carrots well, Add extra Cracked pepper and salt to top your carrots before putting them into the oven

  • bake for 15 minutes or until tender

  • Split Raw ingredients into two separate bowls, arranging greens at the bottom and Nuts, Sprouts, and Avocado at the top

  • Set cooked carrots aside for approximately 5 minutes to cool

  • Once cooled, Add carrots and cracked pepper to salad, dress, and serve

    Tip: Add a little coarse salt to your avocado to bring out The flavor

 
Carrot Salad 4.jpg