Carrot Avocado Salad

This dish offers a simple way to add plant-based nutrients and healthy fats to your meal, supporting stable blood sugar levels. Sweet carrots bring fiber and beta-carotene for skin and hair health, while creamy avocados help keep you satisfied.

INGREDIENTS

FOR THE SALAD 

4 ounces baby carrots with tops 

1 ounce pepita hummus 

1 tablespoon yogurt, plain 

2 ounces avocado, sliced 

1 tablespoon orange dressing 

1/2 tablespoon parsley, chopped 

FOR THE PEPITA HUMMUS   (yields 8 ounces) 

7 tablespoons pumpkin seeds 

1/2 tablespoon olive oil 

1/2 teaspoon paprika 

1/8 yellow onion 

1/2 Roma tomato 

1/4 jalapeño 

1/2 clove garlic 

1/2 cup mint 

1/2 cup cilantro 

1/4 cup lemon juice 

1/4 cup water 

FOR THE ORANGE DRESSING  

(yields ~13 tablespoons) 

1 orange, peeled 

2/3 tablespoon Dijon mustard 

1/3 teaspoon smoked paprika 

8 teaspoons olive oil 

1 tablespoon honey 

INSTRUCTIONS

TO MAKE THE SALAD 

1. Preheat the oven to 400 F. 

2. Place the carrots on a sheet pan and drizzle with olive oil, salt, and pepper. 

3. Roast for 20 to 30 minutes until browned and tender. Let cool. 

4. Spread the pepita hummus across the plate. 

5. Add small spoonfuls of yogurt around the plate. 

6. Add the roasted carrots, then the sliced avocado. 

7. Drizzle with orange dressing and top with chopped parsley. 

TO MAKE THE PEPITA HUMMUS 

1. Preheat the oven to 300 F. 

2. Toss pumpkin seeds with olive oil and paprika. Spread on a sheet pan and toast for 10 minutes until golden. 

3. Char the onion, tomato, jalapeño, and garlic over an open flame or under a broiler until blackened. 

4. Add all ingredients to a blender and purée until smooth. Strain if needed. 

TO MAKE THE ORANGE DRESSING 

1. Add all ingredients to a blender and purée until smooth.