Spring Eats: Roasted Carrot & Avocado Salad

Spring Eats: Roasted Carrot & Avocado Salad

Here in the greater metropolitan areas of Glendale, Phoenix and Scottsdale, you can tell Spring has arrived:  people are out and about, enjoying Spring Training baseball, exploring our beautiful parks and hiking trails, and relishing evenings on patios with windows open.  I don’t know about you, but this puts me in the mood for fresh and highly yummy food….bonus if it’s packed with nutrients and amazing flavors.  Enter this fantastic cumin roasted carrot and avocado salad over arugula and Israeli couscous…a delicious way to nurture your body while savoring a feast for the eyes and taste buds!

This recipe features a few simple ingredients that individually are nothing spectacular, but combined are a taste sensation.  Farro, also called “emmer” in some parts of the world, is a type of ancient wheat grain that has been eaten for thousands of years around the world and is typically found in Mediterranean cooking. Farro is an excellent source of protein, fiber and nutrients like magnesium and iron and is a fantastic addition to this plant-based recipe. If you can’t find farro in the dried grains section your local store or natural market, you may substitute with cooked quinoa, barley, buckwheat or even a hearty wild rice.

Bon Appetit!

Kimberly Mahr is a licensed clinical therapist who is also a “foodie” at heart.  When not supporting others on their journeys towards health and wellness she enjoys trying new recipes and entertaining friends and family.

If you or someone you know needs help, talk with your health care provider or give us a call!  We have a caring staff of seasoned therapists and Registered Dietitians in our Glendale, Arizona offices who have experience in helping people heal from the past, find meaning and joy in the present, and embrace hope for the future.  (623) 810-1663

2017-03-22T21:40:16+00:00 March 9th, 2017|0 Comments