INGREDIENTS
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8-10 carrots, peeled and cut into rounds
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2 tablespoons extra virgin olive oil
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½ teaspoon ground cumin
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¼ teaspoon ground coriander
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sea salt and pepper, to taste
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1 avocado, peeled, pitted and diced
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2 tablespoons fresh lemon juice
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¼ cup chopped cilantro
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4 cups mixed greens