Roasted Carrot And Avocado Salad

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smitten kitchen
Nutrition per serving    (USDA % daily values)
CAL
117
FAT
30%
CHOL
0%
SOD
4%

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Ingredients for 6 servings

1 pound carrots, scrubbed or peeled and cut into two-inch segments (angled if you're feeling fancy)

3 tablespoons olive oil, divided

1/4 teaspoon ground cumin

Coarse salt and freshly ground black pepper

1/2 an avocado, pitted and sliced (we had a mega-'cado and only used 1/4 of it)

Juice of half a lemon

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