Smokey Roasted Carrot, Avocado & Black Bean Salad with Roasted Garlic Lemon Dressing
Servings 2
Calories 355kcal
Ingredients
- 1 lb. carrots
- 1 tbs oil olive, grapeseed or canola
- ¼ teaspoon smoked paprika hot or mild
- ⅛ teaspoon Kosher salt
- 1 medium size Hass avocado
- handful of baby spinach leaves
- ½ cup canned black beans well rinsed*
Garlic Lemon Dressing
- 1 clove of garlic peeled & roasted
- 1 tbs lemon juice
- ½ tbs olive oil
- ½ teaspoon pure maple syrup
- ¼ teaspoon Kosher 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%.
Nutrition
Calories: 355kcal | Carbohydrates: 39g | Protein: 7g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 18g | Sodium: 743mg | Fiber: 14g | Sugar: 12g