Roast Carrot and Avocado Salad, Crunchy Seeds, Sour Cream, Citrus Vinaigrette (adapted from the Pump Room)
480
calories
17
ingredients
4
servings
0
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Related categories: SaladsBoilingRoastingBrowningSeafood-freePeanut-free+ See all
Ingredients
1 1/2 lbs carrots medium, peeled
2 tsps cumin seed
1 tbsp fresh thyme leaves
1 tsp crushed red pepper flakes to taste
ground black pepper Freshly
2 tbsps red wine vinegar
1/4 cup extra-virgin olive oil
1 orange halved
2 lemon halved
1 avocado halved, pitted, peeled and cut into thin wedges
1/3 cup greek yogurt
3 cups greens micro, or sprouts, preferably a mix of radish and beet, I used pea shoots, radish sprouts, and some baby sorrel
1/4 cup sunflower seeds toasted
1/4 cup pumpkin seeds toasted
1/4 cup white sesame seeds toasted
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Recipe Instructions
Read the instructions at Lottie + DoofNutrition Facts
480
calories
35
g fat
11
g sugar
Amount Per Serving (recipe is 4 servings)
Calories 480
Calories From Fat 310
% Daily Value*
Total Fat 35g
54%
Saturated Fat 5g
25%
Trans Fat g
Cholesterol 5mg
2%
Sodium 390mg
16%
Potassium 1300mg
37%
Total Carbohydrates 43g
14%
Dietary Fiber 17g
68%
Sugars 11g
Protein 11g
22%
Vitamin A
580%
Vitamin C
170%
Calcium
30%
Iron
30%
Weight Watchers Points
PointsPlus: 13SmartPoints: 16
