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Cumin Roasted Carrot and Avocado Salad

Course Side Dish
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4


  • Air Fryer


  • 1 lb medium carrots, peeled and cut in half lengthwise
  • 2 tsp ground coriander
  • 3 tsp ground cumin, divided
  • 1 tbsp olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • 1 cup sour cream
  • 1/2 lime, juiced
  • 2 cloves garlic, minced
  • 2 avocados, halved, pitted, diced
  • 1/4 cup fresh cilantro leaves
  • 1/4 small red onion, sliced thin
  • 1 cup halved cherry tomatoes


  • Select preset program of Preheat to preheat the air fryer.
  • Toss carrots, coriander, 2 teaspoons cumin and oil in large bowl. Season with salt and pepper, to taste.
  • Set temperature to 375°F/190°C then press Start/Stop and cook for 10 to 15 minutes until tender, flipping halfway though.
  • Meanwhile, combine sour cream, remaining cumin, lime juice and garlic in a small bowl. Season with salt and pepper.
  • Toss roasted carrots with avocado, cilantro, red onion and cherry tomatoes in a large serving bowl. Dollop sour cream sauce over carrot mixture and serve.
  • Tip: Use Greek yogurt in substitution for sour cream as an alternative.