The orange of carrots, the yellow of lemon, and the green of lettuce artfully draw a picture of good health, and put it on your table with this light dish, that is rich in vitamins, antioxidants and omega-9 fatty acids.
The blast of betacarotine (vitamin A) from the carrot-avocado combo will brighten and elasticize your skin.
- 500 g carrots
- 12 tablespoons LIMMI lemon juice
- 2 garlic cloves
- 1 hot pepper
- 2 teaspoons cumin
- 5 tablespoon extra-virgin olive oil
- 4 apple cider vinegar
- 1 avocado
- 1 head of lettuce
- 3 tablespoons roasted seeds mix (sesame, chia, pumpkin, etc.)
- salt and pepper to taste
Preheat the oven at 180° C, peel the carrots, cut them into strips, and “soften” them for about 10 minutes in a steamer.
Place the garlic, 2 tablespoons of olive oil, the hot pepper, cumin, 6 tablespoons LIMMI lemon juice, a pinch of salt and pepper in a food processor till blended, then thin the sauce by adding 3 tablespoons of apple cider vinegar.
Arrange the carrots in a pan (lined with baking paper), evenly pour the sauce over them, and bake them for 30 minutes.
As they cook, wash and chop the lettuce and the peeled avocado, and place them in a salad bowl.
Once the carrots are done, add them to the salad, and dress it with 3 tablespoons extra virgin olive oil, 1 tablespoon apple cider vinegar, and 6 tablespoons LIMMI lemon juice. Mix well, add the seeds mix, then salt and pepper to taste.