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Raw fennel and fall greens tossed with a smoky toasted cumin-lime vinaigrette contrast beautifully with sliced avocado and crispy roasted carrots. This versatile fennel and roasted carrot salad is perfect served alongside a protein or as part of an autumnal feast.
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Avocado, Fennel and Roasted Carrot Salad with Cumin-Lime Vinaigrette
Prep Time
15 mins
Cook Time
40 mins
 

Raw fennel and fall greens tossed with a smoky toasted cumin-lime vinaigrette contrast beautifully with sliced avocado and crispy roasted carrots. This versatile shaved fennel and roasted carrot salad is perfect served alongside a protein or as part of an autumnal feast.

Recipe Type: Salad
Cuisine: American
Keyword: fennel and roasted carrot salad
Makes: 4 servings
Author: Elizabeth Stark
Ingredients
  • 1 bunch young carrots, preferably with greens attached (if carrots are larger than 1-inch thick, halve lengthwise)
  • 1 tablespoon heat-tolerant vegetable oil
  • 2 teaspoons cumin seed, divided
  • 1/2 teaspoon red pepper flakes
  • 3/4 teaspoon sea salt, divided, plus more to taste
  • 2 tablespoons fresh squeezed lime juice (from about 1 lime)
  • 1 tablespoon rice wine vinegar
  • 2 cloves garlic, smashed, peeled, and minced
  • 1 tablespoon honey
  • 6 tablespoons extra virgin olive oil
  • 1 medium fennel bulb, cored and shaved paper thin (reserve a few green fronds for garnish)
  • 4 cups greens (dark, leafy greens, lettuces, or a mix – I used mizuna and red leaf lettuce here), chopped or torn into bite-sized pieces
  • 1 avocado, sliced (to keep avocado from browning, sprinkle generously with lime juice)
  • 2 green onions, chopped
Instructions
  1. Preheat oven to 425 degrees F.
  2. Wash and scrub carrots. Trim all but 1-inch of the greens.
  3. With a mortar and pestle or spice grinder, grind 1 teaspoon cumin seed. Toss carrots with vegetable oil, ground cumin seed, red pepper flakes, and 1/2 teaspoon sea salt. Roast 20 minutes, flip, and roast 10 - 20 minutes more or until carrots have edged a deep golden brown.
  4. Meanwhile, make the vinaigrette. Toss garlic with lime juice, rice wine vinegar, and remaining 1/4 teaspoon sea salt. Set a small skillet over medium heat and toast remaining teaspoon of cumin just until fragrant, 1 - 2 minutes. Grind toasted seeds with a mortar and pestle. Whisk ground seeds into the dressing. Finally, whisk honey and olive oil into the vinaigrette.
  5. In a small bowl, toss shaved fennel with 1 tablespoon vinaigrette.

  6. Toss greens with a generous drizzle of vinaigrette and add sea salt to taste. Tuck shaved fennel throughout; top with avocado and sliced carrots. Finish with several twists of pepper, a pinch of sea salt, reserved fennel fronds, and chopped green onions. Serve right away.