Roasted Carrot Salad with Avocado and Watercress

Roasted Carrot Salad with Avocado and Watercress

Yield: about 2-4 servings

Ingredients:

2 tablespoons lemon juice

1 teaspoon honey

2 tablespoons extra virgin olive oil

2 to 3 medium-size carrots

1 avocado

Some watercress

Salt and pepper

Directions:

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.