Carrot-Avocado Salad

• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 3 tablespoons fresh grapefruit juice
• 2 teaspoons finely grated grapefruit zest
• 1 1/2 teaspoons ground coriander
• Kosher salt
• Freshly ground pepper
• 1 1/2 pounds medium carrots, cut into 1/4 -inch-thick rounds
• 1/4 cup roasted almonds, chopped
• 1/3 cup chopped parsley
• 2 medium Hass avocados, peeled and cut into wedges

1. Preheat the oven to 450.
2. In a small bowl, whisk the olive oil, grapefruit juice and coriander.
3. On a baking sheet, toss the carrots with 3 tablespoons of the dressing.
4. Spread the carrots in a single layer and roast for about 20 minutes, turning once, until golden and tender.
5. Season with salt and pepper.
6. Meanwhile, in a small bowl, mix the almonds, grapefruit zest and parsley.
7. Transfer the carrots to a platter along with the avocados.
8. Drizzle with the remaining dressing, top with the grapefruit gremolata and serve.

extravirgin olive oil, fresh grapefruit juice, ground coriander, kosher salt, freshly ground pepper, carrots, almonds, parsley, avocados

Taken from www.foodandwine.com/recipes/carrot-avocado-salad (may not work)