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Peel and coarsely grate your beetroot and carrots. Heat a dry frying pan over a medium heat. Add 1 tbsp cumin seeds. Toast for 1-2 mins till just fragrant. Keep a pinch for later and stir the rest in with your grated veg.
Zest and juice your lime. Add all of the zest and half the juice to the salad. Gloss with 1 tbsp oil. Add a pinch of salt and pepper. Toss to mix.
Rinse and drain your alfalfa sprouts. Roughly chop your coriander, leaves and stalks. Set aside a pinch of coriander. Gently mix the sprouts and remaining coriander through the salad.
Halve, stone and peel your avocados. Divide the salad between 2 large bowls or plates. Pop the avocado halves in the centre. Season. Drizzle over the rest of the lime juice and ½ tbsp oil. Finish with the remaining toasted cumin seeds and chopped coriander.