Carrot-Avocado Salad

By DreiFromBK

Ingredients

• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 3 tablespoons fresh grapefruit juice
• 2 teaspoons finely grated grapefruit zest
• 1 1/2 teaspoons ground coriander
• Kosher salt
• Freshly ground pepper
• 1 1/2 pounds medium carrots, cut into 1/4 -inch-thick rounds
• 1/4 cup roasted almonds, chopped
• 1/3 cup chopped parsley
• 2 medium Hass avocados, peeled and cut into wedges

Preparation

Step 1

Preheat the oven to 450°. In a small bowl, whisk the olive oil, grapefruit juice and coriander.

On a baking sheet, toss the carrots with 3 tablespoons of the dressing. Spread the carrots in a single layer and roast for about 20 minutes, turning once, until golden and tender. Season with salt and pepper.

Meanwhile, in a small bowl, mix the almonds, grapefruit zest and parsley. Transfer the carrots to a platter along with the avocados. Drizzle with the remaining dressing, top with the grapefruit gremolata and serve.