Salad in a new way, this salad consists of oven-roasted carrots with raisins and pine nuts along with avocado chunks and a great Mexican blend of spices, lemon, and salt.
Ingredients
- 1. Ingredients of the Mexican spice mixture
- - 2 tablespoons of salt
- - 2 teaspoons of cumin seeds
- - A quarter teaspoon of capsicum
- - 2 Tbsp chili powder
- - 1 tablespoon of sweet red pepper
- - 1 tablespoon garlic powder
- - 1 tablespoon onion powder
- - 1 tablespoon dried oregano
- 2. Passive components:
- - 4 medium carrots, peeled and divided into 2.5 cm pieces
- - 1 tablespoon olive oil
- - 1 teaspoon filled with Mexican spice mixture
- - A quarter cup of golden raisins
- - 2 tbsp raw pine nuts
- - 1 avocado
- - Juice ½ lemon
- - Sea salt
Method of preparation
- To prepare the Mexican spice mix, mix all the spices and herbs in a glass jar. Stir them with a fork to mix. Close the jar, write a label on it that defines the content and date of manufacture. The mixture should be kept in a dry and cool place between 6 months and up to a year.
- Preheat the oven to 220C and brush a grooved oven tray with butter paper.
- In a large bowl, move the carrots with the olive oil and spice mixture. Stretch them in the prepared tray and roast for 20 minutes or until the carrots are tender with golden-brown edges. Scatter the raisins and pine nuts in the tray and stir gently, set aside to cool.
- Cut the avocado into 2 cm slices. Sprinkle with lemon juice and salt. Put avocados with carrots and stir gently.
- Finish the salad with a second squeeze of lemon and a pinch of salt.
- Made my peace at room temperature directly from an oven tray.