Indian Spiced California Avocado and Carrot Salad

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Nutritional Highlights (per serving)

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26 g
Total Fat
5 g
Dietary Fiber
4 g
22 g
Total Carbs
 Indian Spiced California Avocado and Carrot Salad

This unique blend of California Avocados, carrots and kumquats topped with a simple vinaigrette and Indian spices offers you and your guests a refreshing salad that’s perfect for a summer get-together.


Serves: 4
24    baby carrots, cleaned well (assorted colors, if available)
Tbsp.  Extra virgin olive oil
  As needed  Salt, to taste
  As needed  Pepper, to taste
1/4  cup  thinly sliced kumquats
1/4  cup  cilantro leaves
1/4  cup  Shallot Vinaigrette (see make-ahead recipe below)
1/4  cup  Indian Spiced Yogurt (see make-ahead recipe below)
  ripe Fresh California Avocados, seeded, peeled and quartered
1/4  cup  crushed toasted almonds
Tbsp.  honey (orange-scented, if available)
    Shallot Vinaigrette
Tbsp.  finely minced shallots
1/4  cup  white wine vinegar
Tbsp.  Dijon mustard
tsp.  salt
1/4  tsp.  ground white pepper
3/4  cup  Extra virgin olive oil
    Indian Spiced Yogurt
  red pepper, seeded and diced
Tbsp.  peeled and minced ginger
Tbsp.  mustard seed
1/8  tsp.  whole black pepper
tsp.  coriander seed
tsp.  cumin seed
  cardamom pods
1/8  tsp.  crushed red pepper
tsp.  salt
1/4  cup  water
cups  yogurt

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


  1. Preheat oven to 350°F. Toss 1/4 of the carrots with the oil on a roasting pan. Season with salt and pepper and place in the oven to roast until soft, approximately 20 minutes. Remove and let stand.
  2. Using a vegetable peeler, slice the rest of the carrots very thinly. (Note: This can be done in advance and held in cold water.)
  3. In a medium bowl, combine the shaved carrots, kumquats, cilantro and the Shallot Vinaigrette and toss well.
  4. For each serving, spread 2 tablespoons of the Indian Spiced Yogurt on the plate and spread into a thin layer using a spoon.
  5. Place an avocado quarter on one side of the yogurt spread, and one roasted carrot on the other side of the yogurt spread.
  6. Place even amounts of the carrot and kumquat salad on top of the yogurt on each plate. 7. Sprinkle almonds and honey over the top.

Shallot Vinaigrette Instructions

  1. Combine the shallots, vinegar, mustard, salt and pepper in a bowl and let sit for 5 minutes.
  2. Whisk in the oil.
Indian Spiced Yogurt Instructions
  1. Sauté the pepper in olive oil until soft, approximately 15 minutes.
  2. Add the remaining ingredients and cook about 10 minutes.
  3. Add the water and cook 15 minutes.
  4. Blend and strain through a fine mesh strainer. Mix in the yogurt.
  5. This recipe will give you more than you need but it makes a great topping for grilled avocados or fish.

*Large avocados are recommended for these recipes. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Copyright © 2012, Trey Foshee

Calories 320
Total Fat 26 g
Trans Fat 0 g
Saturated Fat 3 g
Unsaturated Fat 18 g
Polyunsaturated Fat 3 mg
Dietary Fiber 5 g
Protein 4 g
Total Carbs 22 g
Cholesterol 0 mg
Sodium 350 mg
Potassium 420 mg
Total Sugar 13 g

Vitamin A 8676 IU; Vitamin C 14 mg; Calcium 60 mg; Iron 1.6 mg; Vitamin D 0 IU; Folate 60 mcg; Omega 3 Fatty Acid 0.2 g

% Daily Value*: Total Fat 40%; Vitamin A 170%; Vitamin C 25%; Calcium 6%; Iron 8%

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Trey Foshee

Born in Hawaii and raised in Ojai, California,Chef Trey Foshee has always drawn inspiration from the ocean. His restaurant career began as a busboy earning tips to support his surfing habit. Today, he is the executive chef, partner and creative force behind George’s at the Cove, one of the highest grossing independent restaurants in America, and Galaxy Taco, a casual Mexican eatery recently opened in La Jolla Shores.

A classically trained graduate of The Culinary Institute of America in Hyde Park, New York, Trey’s focus is on nature’s best ingredients, resulting in pure, intensified flavors that have become the signature of San Diego’s most popular restaurant and helped to define the cuisine of the region. His approach has earned him continued acclaim, from one of “America’s Ten Best NewChefs” by Food &amp| Wine in the late 90s, to “Chef of the Year” by the California Travel Industry Association in 2004, and the San DiegoChefs Hall of Fame in 2010. He serves on the Culinary Council for mentor BKB alongside many other prestigious national chefs.

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