Roasted Carrot Salad With Avocado, Cumin Seed, Lemon, & Cilantro

This is just one of those recipes that, when you suddenly realize that you have all the simple ingredients sitting in your fridge, you’ll be really excited to make. It’s just good, healthy, satisfying food.

Roasted Carrot Salad with Avocado, Cumin Seed, Lemon, & Cilantro

Carrots are roasted with cumin seeds, salt, and olive oil until browned, giving them wonderful soft insides and lovely caramelized edges. The cumin seeds add crunch and the subtle flavor of cumin throughout.

Then, the carrots are tossed with what seems like an excessive amount of lemon juice and quite a bit of cilantro, but the avocado cubes added at the end balance perfectly the bite of the lemon, the sweetness of the carrots, the earthiness of the cumin, and the bright green herbaceous flavor of the cilantro. It’s just perfect.

Spices used in this recipe

Cumin Seed
Pepper, Black Ground
California Sea Salt, Fine



  1. Preheat the oven to 450°F.
  2. Peel the carrots and cut them into 1 ½-inch pieces. I like to do something called an oblique cut, which gives them all an irregular, kind of rustic shape, but keeps them the same size for even roasting. You can find great instructions on oblique cuts (called faux tournes in this article) and other ways of cutting carrots. Faux tournes are at #6.
  3. Toss the carrots with just enough olive oil to coat, along with the cumin seeds, salt, and pepper. Spread the carrots onto a rimmed baking sheet and roast until they are tender and golden brown, about 30 minutes. Toss occasionally for even coloring. Remove from heat and allow to cool to room temperature.
  4. Place the cooled carrots in a large bowl and toss with lemon juice and cilantro. Peel, seed, and dice the avocado and gently toss with the carrot mixture. Taste and adjust the seasonings, and then chill in the refrigerator completely before serving. When you take it out to serve, taste for seasoning and adjust again.

Serves 6.

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