When life is hard sometimes you lose interest in cooking. Especially if, in the midst of life being hard, you move and you don’t have any of your spices or knives, just a cracked plastic bowl and an old jar of peanut butter. In times like those, you order a lot of Thai take out and otherwise subsist on berries and Greek yogurt. Not very interesting blog material.
Then when things start to open up a bit, you only want to cook old standbys, favorite recipes that you know will deliver because you have enough uncertainty to deal with without wondering if a new recipe is going to disappoint. So you cook from those recipes you know by heart, which of course, you’ve already blogged about before. Again, boring.
But some summer days, the ones where you can watch the Olympic swim trials and enjoy a glass of wine on your new leafy patio, call for a new recipe. Especially when you have two ripe avocados and you don’t want to make guacamole. And a Smitten Kitchen recipe is as close as one can get to a sure thing when dealing with matters of kitchen uncertainty.
When life is hard it’s nice to be pleasantly surprised, whether by flowers from a thoughtful friend, or by an unassuming little recipe. People, this is a good salad. It takes basically two ingredients and everything else you probably have in your kitchen. The carrots have great flavor and the avocado adds a nice citrus-y, summery feel. A bite of it feels a little bit like waking up.
Avocado and Roasted Carrot Salad
adapted, barely, from Smitten Kitchen
- 1 bag of large carrots, scrubbed and chopped into bite size chunks
- pinches of salt, cumin, and pepper to taste
- 2 avocados, sliced
- the juice of one lemon
- olive oil to taste
Preheat the oven to 400 and in the meantime slice up your carrots. Toss them in a olive oil and coat them with salt, pepper, and cumin. Place on a baking sheet and roast for 25-35 minutes, until they are brown and taste tender but not mushy and overcooked.
Add the avocado slices with the carrots.
Squeeze the lemon over everything, and add a drizzle more of olive oil with another generous dose of salt and pepper. You’re done!