Carrot Avocado Salad

By Food52
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2 pounds small carrots (3 to 4 inches, ½ inch thick), or large carrots quartered and cut into 3-inch segments, peeled (about 4 cups)

Kosher salt

1 orange

1 lemon

1 teaspoon cumin seeds

2 medium garlic cloves

1 tablespoon fresh thyme leaves

1/2 cup extra-virgin olive oil

1 teaspoon red wine vinegar

1 teaspoon red pepper flakes

Freshly ground black pepper

1 tablespoon sugar

1 avocado, cut into 12 wedges

2 cups mixed baby sprouts, herbs, and microgreens

4 tablespoons crème fraiche

2 tablespoons toasted sunflower seeds

2 teaspoons toasted sesame seeds

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