Roasted Carrot and Avocado Salad With Lime Dressing

Perfect served as crunchy, healthy salad or deconstructed AS FINGER FOOD FOR LITTLE PEOPLE.

Preheat oven to 400°F. In a large bowl, whisk 2 Tbsp

olive oil, 4 finely chopped cloves garlic, 1 tsp kosher

salt, ¼ tsp freshly ground black pepper and ¼ tsp

cayenne. Add 1 lb slender carrots, peeled (cut larger ones in half, lengthwise), to bowl; toss to coat. Arrange in a single layer on a baking sheet. Roast 20–25 minutes or until browned but not mushy. Cool slightly. Combine 3 Tbsp olive oil, 1 tsp grated lime zest, 1 Tbsp

lime juice, ½ tsp salt, ¼ tsp black pepper and 1/8 tsp cayenne in a screw-top jar; shake until creamy. Arrange 2 cups baby lettuce on a serving platter. Top with carrots and 1 firm-ripe avocado, pitted, peeled and sliced. Drizzle with dressing and salt and pepper to taste. Sprinkle with 3 Tbsp salted, lightly toasted sunflower seeds. Alternately, divide the ingredients onto separate plates and let young snackers dip into the lime dressing. Serves 4.