Carrot & Avocado Salad | PCFMA

Ingredients

• 1 tablespoon tahini
• 2 tablespoons boiling water
• 2 tablespoons extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 2 scallion, roots and dark greens trimmed, thinly sliced
• 3/4 pound carrots, sliced thin on a diagonal, or peeled for carrot “noodles”
• 2 tablespoons roughly chopped fresh cilantro (optional)
• 2 teaspoons toasted sesame seeds
• 1 ripe avocado
• Salt