Carrot Avocado Salad

by Ooooby Crew


1 bunch baby carrots
1 orange
1 lemon
1 t cumin seeds
2 garlic cloves, minced
1 T thyme leaves
½ C olive oil
1 t red wine vinegar
1 t red pepper flakes
1 T sugar
1 avocado, cut into wedges (just before serving)
2 C sprouts and/or herbs
4 T creme fraiche (optional)
2 T sunflower seeds, toasted
2 t sesame seeds, toasted


Preheat oven to 200. Clean carrots and then cook in simmering water, about 10 minutes, until just tender. Transfer to a bowl for later. Cut the orange and lemon in half and juice half of each one. Reserve the juice and unjuiced halves for later. Combine cumin, garlic, thyme, 2T olive oil, red wine vinegar, red pepper flakes, 1 t each of orange juice and lemon juice in a blender and process until smooth. Have a taste and season with salt and pepper as you like. Add this marinade and the citrus halves to the carrots and toss to combine. Transfer all (even the citrus halves) to a baking sheet and roast about 20 minutes. Let the carrots cool. Squeeze the juice from the citrus halves into a bowl and add the remaining orange and lemon juice, the remaining 6 T olive oil and the sugar. Whisk to combine. Arrange the carrots and avocado on plates, arrange the greens on top. Add a dollop of creme fraiche on top, if using. Sprinkle seeds to finish and drizzle dressing to finish.

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