Carrot, Avocado, and Orange Salad

INGREDIENTS

• 1 1/2 teaspoons coriander seeds, toasted and ground
• A handful of small, delicate cilantro sprigs
• 30 or so similarly sized (each about the size of your pointer finger) young carrots, not peeled, 1/2 inch of the green tops left on
• 3 tennis-ball-sized oranges
• Maldon or another flaky sea salt
• 3 ripe Hass avocados, chilled
• 1 1/2 teaspoons cumin seeds, toasted and ground
• 1/4 cup plus 2 tablespoons extra virgin olive oil
• 4 medium garlic cloves, smashed and peeled
• 1 to 1 1/2 teaspoons crumbled dried pequin chilies or red pepper flakes
• 2 tablespoons freshly squeezed lemon juice