Sweet and Spicy Avocado and Carrot Salad

bowl of Sweet Spicy Avocado and Carrot Salad

Here is a fresh and zesty salad that reminds me of spring, it’s fresh and colorful and can be made all year round. It’s hardy enough even for our long winters in Montana. I combined KAMUT® grain from our farm and carrots which are still delicious in mid-March from our garden last year (I must admit to you that we are nearing the end of them as we now look forward to spring). We always substitute high oleic safflower oil for olive oil, since we grow and crush the safflower here on the farm. I am sure you will have as much fun making it and eating it as we do. Keep in mind you can always add local ingredients from your neighborhood as well.


1 cup KAMUT® grain
4-5 large carrots
1 tablespoon The Oil Barn® safflower oil (or extra virgin olive oil)
1/2-1 tablespoon chipotle powder
1 avocado
1/4 cup sunflower seeds
1 tablespoon freshly chopped cilantro
salt and pepper to taste


1 tablespoon fresh squeezed lime juice
1 tablespoon safflower oil
1 tablespoon honey

Soak the KAMUT® grain overnight in 3 cups of water, drain, put into a saucepan and cover with water (at least 2” higher than the KAMUT®) bring to a boil, reduce to a low heat and simmer for 20-30 minutes. The KAMUT® grain should be tender but still slightly chewy. Drain and cool.

Preheat the oven to 375 degrees. Peel carrots and cut into 1/2-inch slices. Toss with a tablespoon of oil and 1/2 teaspoon of chipotle powder (for more heat add more). Put into a shallow roasting pan and roast until carrots are tender, but still have a slight crunch—about 25-30 minutes. Allow to cool. Remove avocado from skin and dice into 1/2-inch pieces.

Toss the KAMUT®, roasted carrots, avocado and sunflower seeds then season with salt and pepper.

Whisk together the lime juice, oil and honey. Drizzle over the salad and lightly toss. Top with the chopped cilantro.