1 1/2 cups all-purpose flour plus up to 1/4 cup as needed to roll dough

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1/2 cup traditional plain yogurt

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1 1/2 tsp. yeast

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1/2 cup milk

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1 tsp. kosher salt divided

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1/2 cup chopped whole carrots

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1/4 cup water

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1/2 cup extra virgin olive oil divided

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1 Tbsp. coriander seeds

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1/2 Tbsp. fennel seeds

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1 tsp. black peppercorns

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1/4 tsp. chili flakes

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2 sprigs thyme

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1 1/4 cups red wine vinegar

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3/4 cup sugar

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3 shallots peeled and sliced thinly

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2 ripe, Fresh California Avocados seeded, peeled and halved

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1 cup Herbed California Avocado Spread (see make ahead recipe below)

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1 tsp. black sesame seeds

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1 tsp. sea salt flakes

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2 ripe, Fresh California Avocados seeded, peeled and halved

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3 carrot tops leaves only

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2 Tbsp. cilantro stems

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1/2 lime juiced

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1/2 small lemon juiced

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1 Tbsp. tahini

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1/2 tsp. cumin toasted

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2 Tbsp. water

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1/2 tsp. kosher salt or to taste

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.