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This salad incorporates both carrots and their verdant, frilly tops into the mix. While the carrots roast, whip up a tangy white bean salad, and shower everything with crunchy seeds.
What You Get
Pre-washed baby kale
Meyer lemon vinaigrette
What You’ll Need
Salt and freshly ground pepper
Makes 3 servings
20 minutes active
35 minutes total
Preheat the oven to 425°F. Line a sheet pan with parchment or foil.
Trim the carrots, reserving the greens. Cut the carrots crosswise, then lengthwise into quarters. Pile the carrots on the prepared pan, drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to combine. Transfer the pan to the oven and roast until the carrots are tender and beginning to brown, about 20 minutes.
Meanwhile, rinse the carrot tops, shake or pat dry, and finely chop the leaves until you have ¼ cup. Mince half of a clove of garlic. Rinse and drain the beans. In a bowl, combine the carrot tops and garlic. Squeeze with the juice of ½ lemon and 1½ tablespoons olive oil. Add the beans, and stir until combined. Season to taste with salt and pepper and more lemon juice, if you like. Peel, pit, and dice the avocado.
In a large bowl, combine the kale with ⅓ cup of the vinaigrette. Season with salt and pepper and toss to combine.
Divide the dressed greens between bowls. Arrange the marinated white beans, carrots, and avocado on top. Sprinkle generously with the sunflower seeds, and serve.