🥕Warm Carrot & Avocado Salad This is one of those easy salads (or healthy appetizer??) that will make you love eating your veggies. Instead of carrots, you can also use your favorite kind of squash if you’re watching carbs, and if you aren’t watching carbs too closely, this would also be amazing with sweet potatoes. You can serve this up as an appetizer, as a warm salad of sorts, or even as your main paired up with shrimp. Here is how I made it: 1. Peel 6-8 medium carrots. Cut them into thirds, then cut them again in half. Toss the cut carrots into a bowl. 2.Drizzle them with 2-3 tbsp olive oil and season with a couple generous pinches salt, pepper, 1 tbsp paprika, 1 tbsp garlic powder, 1 tbsp oregano, and 1 tsp cumin. Mix and coat everything well. 3.Lay out your carrots on a baking tray or dish and make sure they are not overly crowded. This is important Optional: drizzle with a little more olive oil. 4.Roast in the oven at 400F for 45 mins. Time may vary by oven, so keep an eye. Flip at the end so it roasts on the opposite side for another 5 mins. 5.Make your yogurt feta sauce by mixing 1 cup thick plain yogurt, 2 ounces crumbled feta, 1 tbsp olive oil, 1 tsp Aleppo pepper or chili flakes of choice, and salt. Mix, taste, and adjust to your liking. 6.Spread this sauce on the bottom of a plate and top it with the roasted carrots out of the oven, 1/2 cubed avocado, a handful of finely chopped pistachios for a little crunch, 2 tbsp fresh finely chopped parsley, 1 tbsp fresh finely chopped mint, some more pepper flakes, and squeeze lime juice over everything. As always, feel free to top with whatever you like. I feel like this the perfect Mediterranean salad, it’s so easy, and so good! If you make it, be sure to let know me on SHREDHAPPENS! ENJOY! . . . #mediterraneanfood #healthyrecipes #lowcarbrecipes - @ketorecipes