Carrot, Avocado, and Feta with Spring Greens

carrot avocado and feta with spring greens
Photo: Lennart Weibull
Total Time:
15 mins

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.


  • 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


  1. 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.

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