Hunks of avocado and fresh mint? We're in love.
, a honey-chile dressing, and fresh mint. “You have really really nice, charred carrots, and then the smoky cumin, some heat from the chile, sweetness from honey, bright herbs,” says Baraghani. “The neutralizing avocado cuts through the heat and smokiness.”
Start by preparing a grill for medium heat. If you don’t have access to a grill because you live in a tiny apartment, same. Just preheat your oven to 425 and crank up your kitchen fan if it’s especially toasty. You’re going to sweat for these carrots, and it’ll be worth it. Toast cumin seeds in a small dry skillet over medium heat until fragrant, tossing often to prevent burning. Once cooled, coarsely crush them with a and transfer to a large bowl. Add lemon juice and honey, whisk in ¼ cup of olive oil until emulsified, then stir in a thinly sliced serrano chile and some finely grated ginger. Let it hang out on the counter until everything is ready to serve, which will give the aromatics time to really infuse into the dressing.
This recipe really allows carrots to shine, so do them justice with a good scrub. Trim the tops to about one inch, and halve the carrots lengthwise, so you still have that distinctive carrot shape. Don’t bother peeling them—not only do the thin skins pack lots nutrients, but you’ll also get a better char with them on. Leave any especially skinny carrots whole, and whack any especially thick carrots into quarters so they’re all relatively uniform.
Arrange avocado and carrots on a platter, spoon any remaining sauce over, then top with mint leaves. You can go ahead and serve right away, but I love this salad best at room temperature. Find a festive beverage, some friends, and a spot in the sun. Then dig in—and try not to eat all the avocado first. Get all the ingredients in one bite, and you'll see how truly perfect this salad is.
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