Carrot and Avocado Salad with Crunchy Seeds

• 1 tablespoon sunflower seeds
• 1 tablespoon pumpkin seeds
• 1 tablespoon white sesame seeds
• Cumin and Citrus Roasted Carrots (page 188)
• 1 avocado, halved, pitted, peeled, and cut into thin wedges
• 4 cups sprouts, preferably a mix of radish and beet
• 1 tablespoon plus 1 teaspoon sour cream
• Edible flowers, for garnish, optional

1. Preheat the oven to 350F.
2. Spread the sunflower, pumpkin, and sesame seeds in a single layer on a rimmed baking sheet.
3. Bake, stirring occasionally, until lightly toasted and golden, but not golden brown, about 7 minutes.
4. Cool completely.
5. Arrange the carrots on a serving platter, reserving the accompanying sauce.
6. Put the avocado and then the sprouts on top.
7. Drizzle with the reserved sauce.
8. Dollop the sour cream over the top, then sprinkle with the seeds.
9. Garnish with flowers if desired.
10. Serve immediately.

sunflower seeds, pumpkin seeds, white sesame seeds, cumin, avocado, sprouts, sour cream, flowers

Taken from www.epicurious.com/recipes/food/views/carrot-and-avocado-salad-with-crunchy-seeds-390619 (may not work)