Roasted Carrot Salad

Roasted Carrot Salad

Serves 4 / Time 40 mins

2 bundles of rainbow carrots, sliced lengthwise in half or quarter
1 avocado, sliced
1 pkg little gem lettuce
½ cup sunflower seeds
2 tablespoons olive oil
½ tsp cayenne pepper
1 lime, zest & juice
2 tablespoon olive oil
kosher salt
fresh ground pepper

1/ Preheat oven to 400 degrees and line a baking sheet with parchment paper. Toss carrots in olive oil, cayenne pepper, and a generous pinch of salt & pepper and bake for 20 minutes, stirring halfway.

2/ In a medium sauté pan over medium low heat, add the sunflower seeds and toast until golden and fragrant, 5-7 minutes. Remove from heat immediately and sprinkle with salt.

3/ Combine lime zest, juice & olive oil in a small jar and whisk until fully incorporated. Season with salt & pepper.

4/ Lay lettuce out on a platter and place avocado slices around the edges. Add the carrots and sprinkle with sunflower seeds. Last, drizzle the dressing on top.