This is probably one of my favorite salads… and it’s SO easy to make. And because it has sunflower sprouts it seems all fancy. Which it’s not, but it tastes like it.
1. Peel and cut 4-5 whole carrots into 1/2 inch pieces. I use rainbow carrots so it’s pretty.
2. Put carrots on a roasting pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast at 350 degrees for 20 min. until they are tender but still a little crunchy.
3. Put warm carrots into a bowl. Add sunflower sprouts (get them in the produce section of your grocery store. They cost about $1) and one diced avocado.
4. In a small bowl, mix 3 tbsp sesame oil, 3 tbsp rice vinegar, a squirt of honey and salt and pepper to taste. Drizzle dressing over the salad and toss. Serve when carrots are still warm.