INDIAN SPICED CALIFORNIA AVOCADO AND CARROT SALAD
Categories
- Chef Recipes,
- Entrees,
- Vegetables
-
Preparation
45 min
-
Cook Time
1 hrs 0 min
-
Total Time
1 hrs 45 min
Author: Recipe Created by chef Trey Foshee for the California Avocado Commission
Recipe Provided By the California Avocado Commission and developed by a Featured Chef
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.
Ingredients
-
24.000
24
baby carrots, cleaned well (assorted colors, if available)
-
2.000
2
Tbsp.
extra virgin olive oil
-
0.000
Salt, to taste
-
0.000
Pepper, to taste
-
0.250
¼
cup
thinly sliced kumquats
-
0.250
¼
cup
cilantro leaves
-
0.250
¼
cup
Shallot Vinaigrette (see make-ahead recipe below)
-
0.250
¼
cup
Indian Spiced Yogurt (see make-ahead recipe below)
-
1.000
1
ripe Fresh California Avocado, seeded, peeled and quartered
-
0.250
¼
cup
crushed toasted almonds
-
2.000
2
Tbsp.
honey (orange-scented, if available)
-
0.000
Shallot Vinaigrette
-
2.000
2
Tbsp.
finely minced shallots
-
0.250
¼
cup
white wine vinegar
-
1.000
1
Tbsp.
Dijon mustard
-
1.000
1
tsp.
salt
-
0.250
¼
tsp.
ground white pepper
-
0.750
¾
cup
extra virgin olive oil
-
0.000
Indian Spiced Yogurt
-
1.000
1
red pepper, seeded and diced
-
1.000
1
Tbsp.
peeled and minced ginger
-
1.000
1
Tbsp.
mustard seed
-
0.125
⅛
tsp.
whole black pepper
-
1.000
1
tsp.
coriander seed
-
1.000
1
tsp.
cumin seed
-
2.000
2
cloves
-
2.000
2
cardamom pods
-
0.125
⅛
tsp.
crushed red pepper
-
1.000
1
tsp.
salt
-
0.250
¼
cup
water
-
2.000
2
cups
yogurt
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.
- 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
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados.
Nutrition information per serving
Calories 320; Total Fat 26 g (Sat 3 g, Trans 0 g, Poly 3 g, Mono 18 g); Cholesterol 0 mg; Sodium 350 mg; Potassium 420 mg; Total Carbohydrates 22 g; Dietary Fiber 5 g; Total Sugars 13 g; Protein 4 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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