Avocado & Roasted Carrot Salad

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3.5 by 3 people

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  • Makes: 16 servings
  • Serving Size: 1 cup
  • Makes: 16 cups
  • Prep: 20 mins
  • Roast: 20 mins 425°F

Avocado & Roasted Carrot Salad

Directions

  1. Place half of one avocado in a medium bowl and mash with a fork until smooth. Whisk vinegar, oil, salt, oregano, and pepper into mashed avocado; set aside. In a very large bowl combine greens, remaining avocados, carrots, green onions, and queso fresco. Add dressing mixture and toss to combine.

From the Test Kitchen

*roasted carrots:

Toss 1 pound carrots (6), cut into bite-size strips, with 1 tablespoon olive oil and spread in a shallow roasting pan. Sprinkle lightly with salt and pepper. Roast in a 425 degrees F for 15 to 20 minutes or until just tender, stirring once. Cool in pan on a wire rack.

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Nutrition Facts (Avocado & Roasted Carrot Salad)

  • Per serving:
  • 129 kcal ,
  • 11 g fat
  • (3 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 6 g monounsaturated fat ),
  • 7 mg chol. ,
  • 167 mg sodium ,
  • 6 g carb. ,
  • 3 g fiber ,
  • 2 g sugar ,
  • 3 g pro.
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