Roasted Carrot and Avocado Salad
with Israeli Couscous
A beautiful spring dish. Baby carrots are roasted until soft and caramelized, then tossed in a cumin-lemon-thyme vinaigrette. Served over Israeli couscous and arugula, then topped with creamy avocado, toasted pumpkin seeds, and a dollop of tangy sour cream.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Total Time30 minutes
Prep Time
DifficultyEasy
Nutrition Values
/ per serving
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.