Zanahorias a la Parrilla con Aguacate y Menta

Revisado por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 4 Feb 2026

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This vibrant vegan dish of grilled carrots with avocado and mint offers a wonderful contrast of textures and temperatures. The natural sweetness of the carrots is enhanced by a light char from the grill, which pairs beautifully with the buttery richness of ripe avocados. A zesty dressing, infused with fresh ginger, serrano chilli, and toasted cumin seeds, provides a sophisticated heat topped with the refreshing aroma of torn mint leaves.

Perfect as a substantial side or a light plant-based lunch, this recipe celebrates simple, whole ingredients with a modern flair. It is an excellent choice for outdoor dining or as a colourful addition to a weekend brunch spread. Serve it alongside flatbreads or a crisp green salad for a balanced and nutritious meal that is as visually stunning as it is delicious.

Ingredients for Grilled Carrots With Avocado and Mint

1 cucharadita de semillas de comino
45ml de jugo de limón fresco
2 cucharaditas de miel vegana
60ml más 2 cucharadas de aceite de oliva virgen extra
1 serrano chilli, seeds removed if desired, thinly sliced
1 (1") piece ginger, peeled, finely grated
Sal kosher
675g medium carrots with tops (about 5), tops trimmed to about 1/2", scrubbed, halved lengthwise
2 avocados, cut into large pieces
1/2 taza de hojas de menta

How to make Grilled Carrots With Avocado and Mint

Prepare a grill for medium heat. Toast cumin seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 2 minutes. Let cool.

Coarsely crush cumin seeds with a mortar and pestle (or on a cutting board with the flat side of a chef’s knife). Transfer to a large bowl. Add lemon juice and honey. Whisk in 60ml oil, then add chilli and ginger. Season dressing with salt. Let sit while you grill carrots (this will give the chilli and ginger time to infuse into dressing).

Toss carrots and remaining 2 tablespoons oil on a rimmed baking sheet to coat; season with salt. Grill carrots, turning occasionally, until lightly charred in spots and tender, 14–18 minutes. Immediately transfer carrots to bowl with dressing and toss to coat. Taste and season with more salt if needed.

Arrange carrots and avocados on a platter and spoon any dressing left in bowl over. Top with mint.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.