Carrot, Avocado, and Feta with Spring Greens

Name: Carrot, Avocado, and Feta with Spring Greens
Total time: 15 min
Ingredients: 1 tablespoon sherry vinegar; 2 tablespoons avocado or sunflower oil; Kosher salt and freshly ground pepper; 1 recipe Spiced Roasted Carrots and Onion; 0.5 avocado, peeled, pitted, and sliced; 2 ounces feta, such as Valbreso, crumbled (⅓ cup); 1 cup packed spring greens, such as pea tendrils, mache, or watercress, or a combination; 2 tablespoons salted roasted sunflower seeds; Dried sumac, for serving

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By

Lauryn Tyrell

Updated on March 18, 2022

carrot avocado and feta with spring greens — Photo: Lennart Weibull

Total Time:

15 mins

Servings:

4

Roasted carrots are the foundation for this spring-forward salad, which includes creamy avocado, briny feta, and the first pea tendrils of spring. The secret weapon is a final dusting of sumac, a spice worth seeking out for this dish.

Ingredients

1 tablespoon sherry vinegar
2 tablespoons avocado or sunflower oil
Kosher salt and freshly ground pepper
1 recipe Spiced Roasted Carrots and Onion
½ avocado, peeled, pitted, and sliced
2 ounces feta, such as Valbreso, crumbled (⅓ cup)
1 cup packed spring greens, such as pea tendrils, mache, or watercress, or a combination
2 tablespoons salted roasted sunflower seeds
Dried sumac, for serving

Directions

In a small bowl, whisk together vinegar and oil; season with salt and pepper. Arrange roasted carrots and onion on a platter with avocado, feta, and greens. Drizzle with vinaigrette; season and top with sunflower seeds and sumac. Serve.

Cook's Notes

If you don't have avocado or sunflower oil, substitute 1 tablespoon each of extra-virgin olive oil
and vegetable oil for the dressing.