Roasted Carrots with Zesty Carrot-Top Salsa and Lemon-Squid Medley

Young Carrots With Very Fresh Greens

0 lb

Flat-leaf Parsley Leaves, roughly chopped

cups

Mint, roughly chopped

cups

Scallions, finely chopped

each

Capers, rinsed, drained, and roughly chopped

cups

Lemon Zest, finely grated

teaspoons

Kosher Salt

to taste

Freshly Ground Black Pepper

to taste

Hot Sauce

0 dash

Extra Virgin Olive Oil

to taste

Cleaned Squid, sliced into 0.5-inch rings, tentacles halved if large

0 oz

Firm-Ripe Avocado, peeled, pitted, cut into chunks, coated in lemon juice

each

Medium Pickled Peppers, cored and sliced into rings

each

Pickling Liquid From The Peppers

tablespoons

Lemon Juice

tablespoons

Roasted Salted Pistachios, roughly chopped

cups

Lemon Zest, zest of 1 lemon

each