Roast Carrot Salad with Crème Fraiche

PREP TIME: 30 minutes
COOK TIME: 5 minutes
SERVES: 4 for a light lunch


  • 3 pkts baby carrots, green tops removed
  • 1 avocado, destoned, peeled and wedged
  • 4 tbsp sunflower seeds
  • 1 shallot, peeled and finely sliced
  • Mixed green leaves
  • Avocado oil
Avocado Crème Fraiche
  • ½ cup crème fraiche
  • 4 tbsp avocado oil
  • Squeeze of lemon
  • Pinch salt and crack of pepper

Pre-heat an oven 180 degrees.

Place the carrots into a roasting tray. Drizzle with some avocado oil. Cook for 30 minutes.

Place carrots onto 4 plates followed by the fresh avocado, shallots, sunflower seeds and leaves.

To make the avocado crème fraiche, slowly pour in the oil whist mixing with a spoon, then stir in lemon juice and season.

To serve:
Drizzle with generous amounts of avocado oil crème fraiche.


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