Carrot Avocado Salad

INGREDIENTS

• 2 medium garlic cloves
• 1 tablespoon fresh thyme leaves
• 1 teaspoon cumin seeds
• Kosher salt
• 1 tablespoon sugar
• 2 pounds small carrots (3 to 4 inches, ½ inch thick), or large carrots quartered and cut into 3-inch segments, peeled (about 4 cups)
• 2 tablespoons toasted sunflower seeds
• 1 avocado, cut into 12 wedges
• Freshly ground black pepper
• 1 lemon
• 1 teaspoon red pepper flakes
• 4 tablespoons crème fraiche
• 1 teaspoon red wine vinegar
• 2 teaspoons toasted sesame seeds
• 2 cups mixed baby sprouts, herbs, and microgreens
• 1/2 cup extra-virgin olive oil
• 1 orange