Loading...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.
Indian Spiced California Avocado and Carrot Salad
Total Time:
1h
Cook Time:
1h
Nutritional Highlights (per serving)
320
Calories
26
g
Total Fat
5
g
Dietary Fiber
4
g
Protein
22
g
Total Carbs
Ingredients
Serves: 4| 24 | baby carrots, cleaned well (assorted colors, if available) | |
| 2 | 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) |
| 1 | ripe Fresh California Avocados, seeded, peeled and quartered | |
| 1/4 | cup | crushed toasted almonds |
| 2 | Tbsp. | honey (orange-scented, if available) |
| Shallot Vinaigrette | ||
| 2 | Tbsp. | finely minced shallots |
| 1/4 | cup | white wine vinegar |
| 1 | Tbsp. | Dijon mustard |
| 1 | tsp. | salt |
| 1/4 | tsp. | ground white pepper |
| 3/4 | cup | Extra virgin olive oil |
| Indian Spiced Yogurt | ||
| 1 | red pepper, seeded and diced | |
| 1 | Tbsp. | peeled and minced ginger |
| 1 | Tbsp. | mustard seed |
| 1/8 | tsp. | whole black pepper |
| 1 | tsp. | coriander seed |
| 1 | tsp. | cumin seed |
| 2 | cloves | |
| 2 | cardamom pods | |
| 1/8 | tsp. | crushed red pepper |
| 1 | tsp. | salt |
| 1/4 | cup | water |
| 2 | cups | yogurt |
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
Instructions
- 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.
- Using a vegetable peeler, slice the rest of the carrots very thinly. (Note: This can be done in advance and held in cold water.)
- In a medium bowl, combine the shaved carrots, kumquats, cilantro and the Shallot Vinaigrette and toss well.
- For each serving, spread 2 tablespoons of the Indian Spiced Yogurt on the plate and spread into a thin layer using a spoon.
- Place an avocado quarter on one side of the yogurt spread, and one roasted carrot on the other side of the yogurt spread.
- 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
- Combine the shallots, vinegar, mustard, salt and pepper in a bowl and let sit for 5 minutes.
- Whisk in the oil.
Indian Spiced Yogurt Instructions
- Sauté the pepper in olive oil until soft, approximately 15 minutes.
- Add the remaining ingredients and cook about 10 minutes.
- Add the water and cook 15 minutes.
- Blend and strain through a fine mesh strainer. Mix in the yogurt.
- 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
NUTRITION INFORMATION
PER SERVING
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.
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