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Grilled Carrots with Avocado and Mint

Andy Baraghani
  • minutes
  • Serves 4

INGREDIENTS

1

1" piece ginger

2

Avocados

1 1/2 lb

Carrots, medium

1/2 cup

Mint, leaves

1

Serrano chile

2 tsp

Honey

3 tbsp

Lemon juice, fresh

1

Kosher salt

3/8 cup

Olive oil, extra-virgin

1 tsp

Cumin seeds