Hi. I'm Sara!

Welcome to Mercer + Green.
I am a born and bred New Yorker, mom of two little girls who loves
all things New York and is passionate about healthy living.

Roasted Carrot and Avocado Salad with Carrot Top Pesto

Roasted Carrot and Avocado Salad with Carrot Top Pesto


It's been awhile since I've posted a new recipe here. I just haven't been creating many new recipes these days. Most nights I make very, very simple dinners for Doug and I that are not all that exciting to anybody but us! We eat well but it's a lot of kale salads and simple roasted veggies around here. Quick, easy fare that I can make after Hermione goes to bed and before I collapse for the night! However, the other day at the farmer's market inspiration struck! I saw the most beautiful carrots with big leafy tops and knew I had to bring them home. Carrots tops often get ignored and discarded which makes me so sad! Instead of wasting these beautiful carrots tops I turned them in a bright pesto that perfectly complimented the roasted carrots and avocado in this salad. I plan to keep this salad in heavy rotation all summer!

Roasted Carrot and Avocado Salad with Carrot Top Pesto

  • 1 bunch carrots with tops
  • 1 avocado
  • 1/2 cup walnuts
  • 1/4 cup basil
  • 2 T lemon juice
  • 3 T olive oil
  • 2 T hemp seeds
  • a few springs of cilantro
  • sea salt
  1. Preheat your over to 400
  2. Cut the tops from the carrots and reserve
  3. Peel the carrots and slice lengthwise
  4. Place the carrots on a baking sheet, drizzle with 1 T of the olive oil and a large pinch of sea salt
  5. Roast the carrots for about 20 minutes or until just tender
  6. While carrots are roasting make the pesto by combining the carrot tops ( leaves only, not the hard stems), basil, walnut, lemon juice, olive oil in a Vitamix or food processor. Add sea salt to taste. Adjust consistency to your liking by adding more olive oil.
  7. When carrots are done arrange them on two plates. Place half of the avocado (sliced) on each plate with the carrots.
  8. Top the carrots and avocado with a few spoonfuls of the pesto, a sprinkle of hemp seeds and a few sprigs of cilantro

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