Roast Carrot And Avocado Salad With Orange And Lemon Dressing

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Los Angeles Times


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1 pound medium carrots, assorted colors, with a quarter inch of the leafy tops

2 teaspoons whole cumin seeds

1 or 2 small dried chiles, crumbled

Sea salt and freshly ground black pepper

2 cloves garlic, peeled

4 sprigs thyme, leaves picked

Best-quality olive oil

Red wine vinegar

1 orange, halved

1 lemon, halved

3 ripe avocados

4 ( 1/2 -inch) slices of ciabatta or other good quality bread

2 handfuls colorful mixed salad leaves, such as Treviso, arugula or radicchio

2 bunches watercress

2/3 cup sour cream, optional

4 tablespoons mixed seeds, toasted

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