Roasted and Raw Carrot Salad with Avocado and Toasted Cumin Vinaigrette
Ingredients
- 2 bunches (about 10 ounces total) baby carrots in assorted colors, tops trimmed
- 1/4 cup olive oil, plus more as needed
- Salt and freshly ground black pepper
- 1/4 cup pine nuts
- 1 teaspoon cumin seeds
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon freshly squeezed lime juice
- 1 ripe avocado
- 2 cups mizuna, watercress, ancho cress, or arugula greens
Instructions
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