Moroccan Tri-Colored Carrot Salad - Tablet Magazine

Ingredients

• 2 pounds (3 bunches) tricolored organic carrots, unpeeled, trimmed tops and bottoms
• 3 cloves garlic, minced
• 2 teaspoons sweet paprika
• Harissa, to taste
• 1 tablespoon cumin
• ½ cup fresh lemon juice
• 6 tablespoons extra virgin olive oil
• Salt and pepper, to taste
• ½ cup roasted pistachios, shelled
• 1 avocado, peeled, cored, and chopped into large chunks
• 2 tablespoons chopped fresh parsley or cilantro