A creamy tahini dressing adds bright, nutty flavor to this gorgeous avocado and root vegetable salad. Enjoy it as a side dish or on its own for lunch!

This salad is my favorite sort of thing to make. I love how all the vibrant colors play off one another—the bright pink and yellow beets, the vivid orange carrots, and the pale green avocado. But even more than how these ingredients look together, I love how they taste. The avocado is rich and creamy, the root veggies are sweet and earthy, and watercress adds a peppery, refreshing kick.

All together, they make a stunning side dish that would be perfect for a special occasion brunch or dinner (or even a regular one, for that matter!). If you’re anything like me, you’ll want to make this recipe on repeat.

Ingredients

Here’s what you’ll need to make this salad:

Avocados, of course! You’ll need 4 ripe, yet still firm, ones to make this recipe.
Roasted beets and carrots – I love how their sweet, earthy flavors play off the creamy avocados. If you can, use a mix of sizes and colors. Pink and yellow beets are gorgeous in this recipe, and rainbow carrots would be lovely too!
Watercress or arugula – The crisp, peppery leaves contrast beautifully with the rich avocado and tender root veggies.
Toasted pepitas – For crunch!
Tahini dressing – It’s creamy, nutty, and bright, made with tahini, olive oil, sesame oil, garlic, and fresh lemon juice.
And salt and pepper – To make all the flavors pop!

Find the complete recipe with measurements below.

Recipe Tips

Buy the avocados ahead of time. Say you’re craving guacamole. You head to the store to get what you need to make it – cilantro, red onion, tortilla chips, and a few perfectly ripe avocados. But when you get to the produce section, every last avocado feels like a rock. We’ve all been there: with avocados like that, making guac is completely out of the question. The same goes for this salad! Make sure to buy your avocados a few days ahead of time so that they have a chance to ripen on your counter. When they’re soft, pop them in the fridge until you’re ready to make the recipe.
Roast the veggies the day before. When I make this salad, I always roast the beets and carrots a day or two in advance. That way, the salad is quick and easy to assemble. Plus, the veggies are cool. If they were hot from the oven, they’d wilt the tender greens.
Toast the pepitas. This step adds so much dimension to this salad, as it brings out the pepitas’ rich, nutty flavor. It’s super simple—just add the pepitas to a small skillet over low heat, and toast, stirring occasionally, until fragrant, about 1 minute. It’s so easy and so worth it!

Serving Suggestions

This salad is a gorgeous side dish. Serve it for dinner with your favorite protein, a pasta like my Spaghetti Aglio e Olio or Tagliatelle with Asparagus and Peas, or a refreshing soup, like my Asparagus Soup or Carrot Ginger Soup. It would also be a great addition to a spring brunch menu. Pair it with any of these recipes:

Because avocados begin to brown after they’re sliced, this salad is best right after it’s made. However, if you keep the components on hand and slice the avocado as you’re ready to eat, it’s still a great lunch salad. To make it a full meal, pair it with good crusty bread, socca, or pita with a slather of hummus.

Enjoy!

More Favorite Salad Recipes

If you love this recipe, try one of these delicious salads next:

Roasted Beet & Carrot Salad with Avocado

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Prep Time: 20

Cook Time: 1

Total Time: 1 20

Serves 4 to 6

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This colorful avocado and root vegetable salad recipe is a delicious, refreshing side dish! I recommend roasting the beets and carrots a day or two in advance, but wait to slice the avocados until right before you eat.

Ingredients

6 small beets
Extra-virgin olive oil, for drizzling
Sea salt and freshly ground black pepper
4 small carrots
1 cup watercress or arugula
Tahini Dressing
4 avocados, sliced
¼ cup toasted pepitas
Microgreens

Instructions

Preheat the oven to 400°F.
Roast the beets. Note: I like to do this step up to a few days in advance so that the beets can chill before layering into the salad. Place each beet on a piece of foil and drizzle generously with olive oil and season with sea salt and freshly ground black pepper. Wrap the beets in the foil and roast on a baking sheet for 35 to 60 minutes, or until soft and fork-tender. The time will depend on the size and freshness of the beets. Remove the beets from the oven, remove the foil, and set aside to cool. When they are cool to the touch, peel the skins. I like to hold them under running water and slide the skins off with my hands. Chill until ready to use, then slice into halves or quarters.
Roast the carrots. Raise the oven temperature to 450°F and line a baking sheet with parchment paper. Drizzle the carrots with olive oil, sprinkle with salt and pepper, and spread evenly on the baking sheet. Roast for 15 to 20 minutes, or until tender. Remove from the oven and slice in half.
Assemble the salad with the watercress, roasted beets, and roasted carrots. Drizzle with half the dressing, and top with the avocado, pepitas, and microgreens. Drizzle with more dressing and serve extra dressing on the side. Season to taste with salt and pepper, if desired.