Smokey Roasted Carrot, Avocado & Black Bean Salad with Roasted Garlic Lemon Dressing
Course Salad
Cuisine vegan
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Servings 2
Calories 355kcal
Author Robin Gagnon
Ingredients
1lb.carrots
1tbsoilolive, grapeseed or canola
¼teaspoonsmoked paprikahot or mild
⅛teaspoonKosher salt
1medium size Hass avocado
handful of baby spinach leaves
½cupcanned black beanswell rinsed*
Garlic Lemon Dressing
1cloveof garlicpeeled & roasted
1tbslemon juice
½tbsolive oil
½teaspoonpure maple syrup
¼teaspoonKosher salt
Instructions
Preheat oven to 425 degrees.
Peel carrots, and cut on diagonal into thick planks. Peel the clove of garlic for dressing, and set aside.
Mix carrots in large bowl with oil, paprika & salt, spread out on a baking sheet or roasting pan. Drop the garlic clove on pan as well. Roast for 20 minutes.
After 15 minutes, remove garlic and set aside to cool. Turn the carrots, then return to oven to roast another 10 minutes, then set out to cool a little.
Make the dressing by mashing the garlic in small bowl or nappy dish, then adding the lemon juice, oil, maple syrup and salt. Mix well.
Lay out two beds of baby spinach leaves, lay ½ the warm carrots on top of each. Peel pit and slice the avocado into wedges. Place half the avocado on each salad, top each with ¼ cup of black beans and drizzle half the dressing on each. Serve.
Notes
*When both drained and well rinsed, the sodium in canned beans can be reduced as much as 40%.