Roasted Carrot Salad with Avocado and Watercress
Yield: about 2-4 servings
2 tablespoons lemon juice
1 teaspoon honey
2 tablespoons extra virgin olive oil
2 to 3 medium-size carrots
Salt and pepper
Preheat oven to 425F.
To make lemon vinaigrette, combine the lemon juice, honey, salt and pepper. Add the olive oil, stirring continuously.
Peel and cut the carrots into 2-inch sticks. Toss with 1 tablespoon of the vinaigrette, and roast in the oven for 30 minutes or until tender and caramelized.
Cut the avocado into 1-inch cubes and immediately fold in the vinaigrette to prevent darkening.
Gently toss the carrots and watercress, and serve.