Warm Carrot & Avocado Salad

An easy salad or healthy appetizer that pairs roasted carrots with a yogurt feta sauce, avocado, and a variety of spices. Can be served as an appetizer, a warm salad, or a main dish paired with shrimp.

By @shredhappens

Original recipe source

Cook time: 60 minutes

Servings: 4

Ingredients

• 6 pieces medium carrots
• 3 tbsp olive oil
• 2 pinches salt
• 2 pinches pepper
• 1 tbsp paprika
• 1 tbsp garlic powder
• 1 tbsp oregano
• 1 tsp cumin
• 1 drizzle olive oil
• 1 cup thick plain yogurt
• 2 ounces crumbled feta
• 1 tbsp olive oil
• 1 tsp Aleppo pepper or chili flakes
• 1 pinch salt
• 0.5 piece avocado
• 1 handful finely chopped pistachios
• 2 tbsp fresh finely chopped parsley
• 1 tbsp fresh finely chopped mint
• 1 pinch pepper flakes
• 1 squeeze lime juice

Instructions

1. Peel 6-8 medium carrots. Cut them into thirds, then cut them again in half. Toss the cut carrots into a bowl.
2. Drizzle them with 2-3 tbsp olive oil and season with a couple generous pinches salt, pepper, 1 tbsp paprika, 1 tbsp garlic powder, 1 tbsp oregano, and 1 tsp cumin. Mix and coat everything well.
3. Lay out your carrots on a baking tray or dish and make sure they are not overly crowded. Optional: drizzle with a little more olive oil.
4. Roast in the oven at 400F for 45 mins. Time may vary by oven, so keep an eye. Flip at the end so it roasts on the opposite side for another 5 mins.
5. Make your yogurt feta sauce by mixing 1 cup thick plain yogurt, 2 ounces crumbled feta, 1 tbsp olive oil, 1 tsp Aleppo pepper or chili flakes of choice, and salt. Mix, taste, and adjust to your liking.
6. Spread this sauce on the bottom of a plate and top it with the roasted carrots out of the oven, 1/2 cubed avocado, a handful of finely chopped pistachios for a little crunch, 2 tbsp fresh finely chopped parsley, 1 tbsp fresh finely chopped mint, some more pepper flakes, and squeeze lime juice over everything.