Ingredients
2lbscarrots,divided
2Tbspextra-virgin olive oil
salt
2small avocado,ripe
4Tbspsunshine salad dressing
⅓cupgreen onion,chopped
⅓cupfresh leafy herbs,torn, basil, mint, dill, and/or cilantro
¾tsp.flaky sea salt,or ½ teaspoon kosher salt, to taste
pinchred pepper flakes,omit if sensitive to spice
black pepper,freshly ground, to taste
Preparation
Preheat the oven to 425 degrees F and line a large, rimmed baking sheet with parchment paper for easy cleanup.
First, peel all the carrots. Then, reserve 3 large carrots and set them aside. Slice the remaining carrots on the diagonal into pieces about ½ thick and 1½ long.
On the baking sheet, toss the carrot pieces with enough olive oil to lightly coat them. Arrange them in a single layer and sprinkle them lightly with salt.
Bake the carrots for 25 to 30 minutes, tossing halfway until the carrots are tender and turning deeply golden on the edges.
Meanwhile, slice the remaining 3 carrots into very thin rounds. Place the carrot rounds in a bowl, and fill the rest of the bowl with cold water and a handful of ice cubes. Set the bowl aside.
When the carrots are done roasting, arrange them across a large platter. Drain the carrot rounds well and sprinkle them all over the roasted carrots.
Halve the avocados and remove the pits. Thinly slice half of the avocado and carefully scoop out the pieces with a large spoon.
Arrange the slices in sections over the salad. Dice the rest of the avocado, scoop out the pieces, and arrange them all over the salad.
Drizzle the salad dressing lightly all over the salad by the tablespoon then sprinkle the green onion and leafy herbs on top.
Finish by sprinkle the salt, red pepper flakes, and a few twists of black pepper on top. Serve promptly as the avocado will brown over time.
