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Ingredients

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• 1/4 cup water
• 1 1/2 teaspoons teaspoon cumin seeds, toasted and cooled if you have the patience, ground will work here as well
• 1 1/2 teaspoons coriander seeds, toasted and cooled if you have the patience, ground will work here as well
• 2 teaspoon fresh thyme leaves
• 1 teaspoon coarse or kosher salt, plus more to taste
• Red chile flakes, to taste
• Freshly ground black pepper, to taste
• 4 garlic cloves, minced or pressed
• 1 tablespoon red wine vinegar
• 1/4 cup olive oil
• 3 pounds thin-to-medium carrots, scrubbed, not peeled; mixed colors are prettier here but not essential
• 2 tablespoons olive oil
• 2 tablespoons orange juice (from about 1/4 orange)
• 2 tablespoons lemon juice (from about 1/2 lemon)
• 1 large or 2 medium firm-ripe avocados, cut in thin slices
• Salt and pepper to taste
• 1 to 2 cups radish sprouts, other sprouts or light salad greens of your choice
• 1/4 cup plain yogurt
• 2 tablespoons roasted hulled pumpkin seeds, sunflower seeds, toasted sesame seeds or a mix thereof