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Roasted Carrot Salad With Tangy Dressing [Vegan]

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This fantastic salad combines roasted carrots and lemons with avocados topped with crunchy, toasted seeds and a delicious tangy citrus dressing. This is a winner that smells absolutely incredible!

Roasted Carrot Salad With Tangy Dressing [Vegan]

This Recipe is :

Dairy Free Vegan


2 - 4

Cook Time



  • 1/2 lb. organic carrots
  • 1 organic lemon, sliced thin, then halved
  • 2 – 3 garlic cloves
  • 1 tsp. chili powder
  • Ground pepper
  • 1 tsp. Sea salt
  • 2 tsp. ground cumin
  • 2 tsp. Italian seasoning
  • 2 TB. coconut oil
  • 3 TB. raw apple cider vinegar
  • 1 TB. extra virgin olive oil
  • 1 TB. lemon juice
  • 1 large avocado
  • orange zest (optional) yet highly recommend
  • Salad greens (your choice)
  • 3 TB. mixed seeds, toasted
  • 1 TB. raw hemp seeds (DO NOT toast)


  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Cut carrots into “thumb sized” lengths and place in steamer and steam for around 10 minutes till nearly cooked.
  3. Slice lemons and remove seeds carefully. You don’t want to crunch down on those!
  4. Put them into a roasting pan along with the sliced lemons.
  5. Now prepare the marinade:
  6. Into a food processor, add the garlic cloves, italian seasoning, chili powder, ground cumin, sea salt, pepper, orange zest and pulse till incorporated.
  7. The idea here is to build up the flavors.
  8. Add enough coconut oil (2 -3 TB.) to generously cover the paste, and good swig of apple cider vinegar. This will be like a marinade, a rub and dressing all in one!
  9. Pulse again to incorporate.
  10. Then put this marinade over the carrots and lemons on roasting pan, coating them well.
  11. Place the carrots/lemons in the preheated oven for 30 minutes or until golden.
  12. While the carrots/lemons are roasting, halve the avocado and remove the pit, then cut them into wedges lengthwise and place in a big bowl. When the carrots are ready, remove them from the oven and add them to the avocados (scrape pan for all the good seasoning to go in too.)
  13. In a small bowl, combine 1 TB. extra virgin olive oil, 2 – 3 TB. apple cider vinegar and 1 TB. lemon juice.
  14. Season and pour this dressing over the carrots/lemons and avocados. Mix together, have a taste and correct seasoning.
  15. Toast seeds in a small skillet till lightly browned. Put into a small bowl. Add raw hemp seeds to this toasted mix.
  16. Add salad greens to plate, and top with the carrot/lemon/avocado mixture.
  17. If you would like to add some chevre style goat cheese to this – go for it!
  18. Sprinkle over your toasted seed mix and drizzle over some extra-virgin olive oil (if desired).
  19. ENJOY!





Kibby Miller turned her life and health around in 2010 by switching over to a plant-based diet and lifestyle.  Two years later, enthused with the results she saw in herself and passionate about getting the word out, she started her own blog on healthy, plant-based eating.  She now teaches others how easy and delicious it is to transition over to this way of eating and living through her Healthy Cooking Classes.  Her approach to healing focuses not only on the foods you put into your mouth but also incorporates the elements of body, mind and spirit.  Come visit www.kibbysblendedlife.com to find out more about Kibbyand to get tons of information, recipes, and inspiration! website:  http://www.kibbysblendedlife.com Facebook:  http://www.facebook.com/pages/Kibbys-Blended-Life/461561530523978?fref=ts Youtube videos: http://www.youtube.com/channel/UCaZUNKGOr7v1lH24exuX9wQ/videos



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8 comments on “Roasted Carrot Salad With Tangy Dressing [Vegan]”

Click to add comment
Elinor Christine Minor-Tucker
4 Years Ago

Love these recipes ideas. So scrumptious! Thank you

Kathleen Pangborn Strickland
4 Years Ago

Like like LOVE!

Dasha Tvoye
4 Years Ago

Follow that rainbow!

Georgia Corals
4 Years Ago

Sigurado k ba classmyt na masarap yan?

Liz O'Neill
4 Years Ago


Satkunavathy Murugiah
4 Years Ago

Sounds lovely, thank you

Brittany Grace Morgan
4 Years Ago

Yes. Just yes

Alexander G Chamandy
4 Years Ago

Om nom nom! Delicious.


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