Roast Carrot And Avocado Salad With Orange And Lemon Dressing Recipe

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

Freshly ground black pepper

1 orange, halved

2 handfuls interesting mixed winter salad leaves (like Treviso, arugula, radicchio or cavolo nero tops), washed and spun dry

1 lemon, halved

3 ripe avocados

2 bunches watercress

1 or 2 small dried chiles, crumbled

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

Extra-virgin olive oil

4 tablespoons mixed seeds, toasted

2/3 cup sour cream

2 cloves garlic, peeled

1 pound medium mixed colored carrots, with their leafy tops

Sea salt

2 level teaspoons whole cumin seeds

Red or white wine vinegar

4 sprigs fresh thyme, leaves picked

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