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® 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 as we grow and crush the safflower 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.

SALAD

• 1 cup KAMUT® berries

• 4-5 large carrots

• 1 tbs extra virgin olive oil

• 1/2-1 tbs chipotle powder

• 1 avocado

• 1/4 cup sunflower seeds

• 1 tbs freshly chopped cilantro for topping

• Salt and pepper to taste

Dressing

• 1 tbs fresh squeezed lime jucie

• 1 tbs extra virgin olive oil

• 1 tbs honey

Soak the KAMUT® berries 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® should be tender but still slightly chewy. Drain and cool.

Preheat the over to 375 degrees. Peel the carrots and cut into ½” slices. Toss with a tablespoon of olive oil and ½ 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 ½” pieces.

Toss together the KAMUT®, roasted carrots, avocado and sunflower seeds and season with salt and pepper. Whisk together the lime juice, olive oil and honey. Drizzle over the salad and lightly toss. Top with the chopped cilantro.

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