Roasted Carrot Coin and Avocado Salad

Carrots and avocado are a winning combination- crunchy meets creamy.

1/2 lb. carrots, cut into bite-sized coins

1/8 tsp. ground cumin 1/2 an avocado, pitted and sliced

Olive oil

Salt and pepper

1 tsp. fresh lemon juice

Toss carrots with 2 tsp. olive oil, cumin, and salt and pepper to your taste. Spread on a foil lined baking sheet and roast for 10-15 min, in a pre-heated 375 oven, until tender and lightly browned. Time will vary depending on the thickness of your carrots.

Arrange carrots on a serving platter with slices of avocado on top. Whisk together 2 tsp. olive oil, 1 tsp. lemon juice, and season with salt and pepper. Drizzle over the salad.

Recipe created or adapted by Liz Talley, Urban Graze

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