Roasted Carrot Salad with Herbal Avocado Sauce
Apr 07, 2026
Roasted Carrot Salad with Herbal Avocado Sauce
A warm, simple salad built around sweet roasted carrots, creamy herbal avocado sauce, and fresh greens. It’s rich but still fresh, with a good balance of sweetness, acidity, and herbs.
Ingredients
For the roasted carrots
- 500 g small carrots (or larger carrots, cut lengthwise into halves or quarters)
- 1 tbsp olive oil
- 1 tbsp honey (or maple syrup for vegan option)
- 2 tbsp pine nuts
- Pinch of salt
- Black pepper, to taste
- ½ tsp dried oregano
- ½ tsp coriander seeds (lightly crushed) or coriander powder
- Tiny pinch of cumin powder
For the herbal avocado sauce
- 1 ripe avocado
- Juice of ½ lemon
- 2–4 tbsp water (to adjust consistency)
- 1 small garlic clove
- Small handful fresh herbs (mix of dill, parsley, basil, chives, cilantro, or tarragon)
- Optional: small handful spinach or other greens (for color and freshness)
- Salt, to taste
- Black pepper, to taste
- Optional: drizzle of olive oil for extra richness
For assembling
- Baby romaine lettuce
- Lamb’s lettuce (or any tender greens)
- Juice of ½–1 lemon
Optional: Quick pickled red onions
- 1 red onion, thinly sliced
- 50% vinegar / 50% water (enough to cover)
- Pinch of salt
- Pinch of sugar
Instructions
1. Roast the carrots
Preheat the oven to 200°C (≈ 400°F).
Place the carrots on a baking tray. If they’re large, cut them lengthwise.
Add olive oil, honey, pine nuts, salt, pepper, oregano, crushed coriander seeds, and a tiny pinch of cumin.
Mix well so everything is evenly coated.
Roast for about 20 minutes, until soft, slightly caramelized, and golden.
Toss once or twice during roasting.
2. Make the herbal avocado sauce
In a blender or food processor, combine:
- avocado
- lemon juice
- garlic
- herbs
- optional greens
- salt and pepper
Blend until smooth, adding water gradually until you get a creamy, spoonable consistency.
Taste and adjust — more lemon for brightness, more salt if needed, more herbs if you want it fresher.
3. Finish the carrots
Remove the carrots from the oven.
While still hot, squeeze over ½ to 1 lemon, depending on how juicy it is.
This helps lift the caramelized bits from the tray and adds freshness.
4. Assemble the salad
On a plate or platter:
- Spread a base of baby romaine and lamb’s lettuce
- Place the warm roasted carrots on top
- Add dollops of the avocado sauce across the dish
Spoon over the roasted pine nuts from the tray.
5. Optional topping
Add pickled red onions for acidity and contrast.
To prepare: mix sliced onion with vinegar, water, salt, and sugar. Let sit for a few hours or overnight.
Notes
- Best eaten slightly warm, not cold
- Very flexible — swap herbs depending on what you have
- You can make the sauce thicker or thinner depending on preference
- Works as a light meal or side
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