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Tuesday, February 11, 2014

Healthy Detox From "Stuffed Cupcake Face"

Hello everyone! Are we or aren't we, that seems to be the thought going around about the winter storm. *Dramatic sigh.* Is it spring yet? In the meantime, as a hands-on chef, I like to taste all desserts to be SURE that they're perfect - so I've eaten quite a few Valentine's cupcakes. (All in the name of my craft - I make such big sacrifices!) In order to off-set the cupcake belly, I made a really fabulous carrot and avocado salad, turned it into a main meal salad using spinach, arugula, and lightly seasoned shrimp. This recipe even satiated the palette of the most critical carrot critic (i.e. my husband HATES carrots but he loved this recipe.)

Carrot-Avocado Salad

Kay Chun

  1. 1/4 cup plus 2 tablespoons extra-virgin olive oil
  2. 3 tablespoons fresh grapefruit juice
  3. 2 teaspoons finely grated grapefruit zest
  4. 1 1/2 teaspoons ground coriander
  5. Kosher salt
  6. Freshly ground pepper
  7. 1 1/2 pounds medium carrots, cut into 1/4 -inch-thick rounds
  8. 1/4 cup roasted almonds, chopped (I also used pistachios!)
  9. 1/3 cup chopped parsley
  10. 2 medium Hass avocados, peeled and cut into wedges
  1. Preheat the oven to 450°. In a small bowl, whisk the olive oil, grapefruit juice and coriander.
  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.
  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.

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