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Cooked Carrot and Avocado Salad

Summer time is all about salads. No one wants to turn on their oven and cook dinner in this heat (if you don't have AC!). This sweet but savoury salad makes a great side to any BBQ meal. With lots of fiber from the veggies and healthy fats from the avocado and pecans all you need is a rich protein source to make this salad a complete meal. Try marinading chicken or tofu in the dressing before cooking it and adding it to the side of this salad. 

You can also make a big batch of the dressing and store it in a mason jar in your pantry for future use throughout the summer. 

Not serving for 4-6 people? Just prepare all the ingredients and have them ready in the fridge for when your ready to eat your salad. Then just eye ball the ingredients into a container based on how hungry you are. 


Makes 4-6 servings




  • ¼ cup Maple syrup

  • ¼ cup Olive oil

  • 1 tbsp. Dijon mustard

  • 1 tsp. Fresh thyme, chopped

  • ½ tsp. Salt

  • ½ tsp. Ground pepper


  • 4 large Carrots, peeled and sliced

  • 1 tbsp. Olive oil

  • Salt and pepper to taste

  • 6 cups Spring mix, packed

  • 3 Green onions, thinly sliced

  • 2 Red bell peppers, thinly sliced

  • 2 Avocados, cubed

  • ½ cup Pecans, chopped



  1. Prepare dressing by shaking together dressing ingredients in a mason jar.
    You can also double the ingredients and store this dressing in your pantry for future uses.

  2. Toss carrots in oil, salt and pepper and add to a heated pan on medium heat. Cook until carrots are tender, ~15-20min. Let cool.

  3. In a large bowl combine the remaining ingredients and toss with part (or all) of the dressing. Add the carrots once they are cooled.

  4. To make this salad a complete meal, add a rich protein source like chicken or tofu that has been marinated with the dressing.

  5. Enjoy :)

Adapted from: Crop Life Canada 

Prepared by: Christine Gemmell

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