Warm Roasted Carrot and Avocado Salad

This salad relies on temperature and texture contrast more than a complicated dressing. Warm roasted carrots, cool avocado, and a creamy yogurt-feta base give it enough structure to work as a starter or a lighter main.

The carrots should roast until the edges caramelize, since that sweetness is what balances the salty sauce and lime. Pistachios and herbs finish the plate so it stays bright instead of reading as a soft, fully roasted dish.

Serve it shortly after assembling so the carrots are still warm and the avocado stays fresh. If you prep it ahead, keep the components separate until serving.