La Times Roast Carrot And Avocado Salad With Orange And Lemon Dressing Recipe

Keto Friendliness Gauge

Net Carbs are 6% of calories per serving, at 13g per serving. This food is keto-friendly.

How keto-friendly is La Times Roast Carrot And Avocado Salad With Orange And Lemon Dressing? The Keto Friendliness Gauge visualizes how much this food conforms to the standard keto diet.

  • Green implies that Net Carbs fall within standard keto diet guidelines.
  • Yellow implies that Net Carbs are a little higher than standard keto diet guidelines.
  • Orange implies that Net Carbs are much higher than standard keto diet guidelines and risks kicking you out of ketosis.
  • Red implies that the amount of Net Carbs fall within the upper limits allowed by the keto diet and there's a high risk of getting kicked out of ketosis.

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Keto & Health Insights for La Times Roast Carrot And Avocado Salad With Orange And Lemon Dressing Recipe

  • Net Carbs are 6% of calories per serving, at 13g per serving. This meal falls within the range for standard keto diet guidelines (at or under 25g of net carbs). If your daily net carb quota is 25g and if this food almost equals that much, consider whether you're going to eat more food later. Always take into account any foods you've already consumed. It's recommended that you track the macros of your daily food consumptions—this makes it easier to avoid overconsumption.
  • This meal may require cooking oil. Not all cooking oils are healthy. Extra virgin olive oil and avocado oil are the best cooking oils to use in recipes, whereas plant-based oils are the worst for your health. Virgin coconut oil and butter fall in the middle. Learn more about the healthiest and unhealthiest cooking oils.

La Times Roast Carrot And Avocado Salad With Orange And Lemon Dressing Recipe Nutrition Label

Nutrition Facts

Serving Size: 10 servings   ( 181 g )
Amount Per Serving
Calories: 231
Total Fat: 17g
Saturated Fat: 4g
Polyunsaturated Fat: 3g
Monounsaturated Fat: 9g
Trans Fat: 0g
Cholesterol: 8mg
Sodium: 420mg
Total Carbohydrates: 20g
Dietary Fiber: 7g
Sugar: 5g
Protein: 5g
Calcium: 101mg Iron: 2mg
Potassium: 632mg Vitamin A: 448mcg
Vitamin C: 30mg Vitamin D: 0mcg

Ingredients

  • 1 pound medium carrots, assorted colors, with a quarter inch of the leafy tops
  • 2 teaspoons whole cumin seeds
  • 1 or 2 small dried chiles, crumbled
  • Sea salt and freshly ground black pepper
  • 2 cloves garlic, peeled
  • 4 sprigs thyme, leaves picked
  • Best-quality olive oil
  • Red wine vinegar
  • 1 orange, halved
  • 1 lemon, halved
  • 3 ripe avocados
  • 4 ( 1/2 -inch) slices of ciabatta or other good quality bread
  • 2 handfuls colorful mixed salad leaves, such as Treviso, arugula or radicchio
  • 2 bunches watercress
  • 2/3 cup sour cream, optional
  • 4 tablespoons mixed seeds, toasted

Instructions

Visit La Times's website to view the recipe instructions. (Via Edamam)