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Carrot Avocado Salad

Merrill Stubbs
  • minutes
  • Serves 4

INGREDIENTS

3

inches 2 pounds small carrots, small

1

Avocado

2 cups

Baby sprouts, mixed

2

Garlic cloves, medium

1

Lemon

1

Orange

1 tbsp

Thyme, fresh leaves

1

Black pepper, Freshly ground

1

Kosher salt

1 tsp

Red pepper flakes

2 tsp

Sesame seeds, toasted

1 tbsp

Sugar

1/2 cup

Olive oil, extra-virgin

1 tsp

Red wine vinegar

1 tsp

Cumin seeds

2 tbsp

Sunflower seeds, toasted

4 tbsp

Creme fraiche