This Inspiralized dish showcases smoked salmon and roasted carrots along with a simple, creamy herb dressing. Tiny yet powerful hemp hearts make for a nutty garnish that’s nutritionally dense. Not a fan of smoked salmon? Try poached salmon instead. This dish also works great with spiralized potato, golden beet or broccoli stalks.
Roasted Carrot Noodles with Creamy Herb Dressing
Ingredients
- 3 large carrots, peeled, spiralized into spaghetti
- 1 tablespoon plus 1 teaspoon olive oil
- Salt and pepper, to taste
- 2 medium ripe avocados
- 8 ounces smoked salmon, sliced
- 1 tablespoon hemp hearts, for garnish
For the dressing
- 1 large egg yolk
- 1/4 teaspoon garlic powder
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- 2 tablespoons red wine vinegar or sherry vinegar
- 1/4 cup olive oil
- 1/4 cup packed fresh dill
- 1/4 cup packed fresh parsley
- 2 tablespoons chopped fresh chives
- Salt and pepper, to taste
Directions
Preheat the oven to 375°F. Line a baking sheet with parchment paper, and lay out the carrot noodles, spacing them apart. Drizzle with the olive oil, and season with salt and pepper. Roast for 15 minutes, or until al dente.
Meanwhile, in a food processor, combine the egg yolk, garlic powder, garlic, lemon juice and vinegar, and pulse until smooth. Add olive oil, dill, parsley and chives, and process again, adding water if necessary, 1 tablespoon at a time, until the dressing has the consistency of heavy cream. Season with salt and pepper.
Peel and pit the avocados. Cut each half into four slices.
Divide the carrot noodles among four plates. Top with smoked salmon and avocado. Drizzle the dressing over the top, and garnish with the hemp hearts.
Nutrition Information
Serves: 4 | Serving Size: 1/4 carrot noodles + 1/2 avocado + 2 ounces smoked salmon + 1/4 dressing
Per serving: Calories: 369; Total Fat: 36g; Saturated Fat: 5g; Monounsaturated Fat: 23g; Cholesterol: 59mg; Sodium: 475mg; Carbohydrate: 14g; Dietary Fiber: 8g; Sugar: 3g; Protein: 14g
Nutrition Bonus: Potassium: 824mg; Iron: 13%; Vitamin A: 193%; Vitamin C: 27%; Calcium: 5%
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