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Carrot Avocado Salad

Carrot Avocado Salad

Salads don't have to be boring and they don't have to equal lettuce! This autumn salad takes everything we love about fall veggies and delivers a hearty vegetarian-friendly meal, perfect for any menu. Roasted carrots and fresh avocado give this salad the warmth of fall mixed with a fresh bite! 


  • 1/4 cup plus 2 tablespoons extra-virgin olive oil – SGC# 065312

  • 3 tablespoons fresh grapefruit juice – SGC# 192045

  • 2 teaspoons finely grated grapefruit zest – SGC# 192045

  • 1 1/2 teaspoons ground coriander – SGC# 171373

  • Kosher salt – SGC# 052100

  • Freshly ground pepper – SGC# 169540

  • 1 1/2 pounds medium carrots, cut into 1/4 -inch-thick rounds – SGC# 192260

  • 1/4 cup roasted almonds, chopped – SGC# 052458

  • 1/3 cup chopped parsley – SGC# 193136

  • 2 medium Hass avocados, peeled and cut into wedges – SGC# 162609


Step 1

Preheat the oven to 450°. In a small bowl, whisk the olive oil, grapefruit juice and coriander.

Step 2

On a baking sheet, toss the carrots with 3 tablespoons of the dressing. Spread the carrots in a single layer and roast for about 20 minutes, turning once, until golden and tender. Season with salt and pepper.

Step 3

Meanwhile, in a small bowl, mix the almonds, grapefruit zest and parsley. Transfer the carrots to a platter along with the avocados. Drizzle with the remaining dressing, top with the grapefruit gremolata and serve.