Roasted Carrot, Citrus, Mint and Avocado Kale Salad
Ingredients
- 8-10 large carrots
- 6 tablespoons olive oil divided
- 2 teaspoons sea salt divided
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- 6 cups baby kale
- 2 citrus of your choice see notes
- 1-2 avocados sliced
- ½ cup fresh mint chopped
- ¼ cup shelled pistachios
- Squeeze of fresh lemon juice
- Flaky sea salt to finish
Instructions
- Preheat oven to 375 degrees F and line a baking sheet.
- Place carrots on baking sheet and toss with 1 tablespoon olive oil, ½ teaspoon sea salt, pepper and garlic powder and bake for 45-50 minutes or until cooked through to desired consistency.
- While the carrots are cooking, place kale in a bowl with the rest of your olive oil and sea salt and massage it really well for at least 5 minutes and let it sit while the carrots finish roasting.
- Chop your mint, slice your avocado and peel and cut your citurs into slices or chunks!
- Remove carrots from oven and once cooled cut into chunks.
- Add your mint, avocados, citrus, squeeze of lemon and flaky salt to your massaged kale and give it a nice toss!
- This can be split into two entree sized salads or 4 side salads!
Notes
I used blood oranges for this salad, but it would be so delicious with cara-cara oranges, sweet oranges or tangerines, and mint gives this all sorts of flavor so don't skimp!