In a large bowl, finely grate 1 garlic clove and the zest of 2 limes. Add 1 tablespoon honey, the juice of both limes, 3 tablespoons olive oil and a big pinch of salt. Let sit to allow the flavors to mellow and marry.

Coarsely chop 1 bunch cilantro and add to the bowl of a food processor, blitz until finely chopped. Scrub 1¼ pounds carrot clean. Leaving the cilantro where it is, replace the food processor blade with a grater attachment and grate the carrots. Trim the stem of one jalapeno (if you are spice averse, cut the jalapeno in half and discard the seeds). Run the jalapeno through the food processor to grate it right into the carrots. Add the grated carrots and jalapeno to the bowl of dressing and toss well to combine. Season the salad with salt–it should be highly seasoned and delicious.

Crush or grind 1½ teaspoons coriander seed. In a small saucepan, combine 2 tablespoons olive oil and 2 tablespoons sesame seeds. Cook over medium swirling the pan constantly until the sesame seeds are light golden brown, 2-3 minutes. Add the crushed coriander and continue to cook 15-30 seconds longer to bloom the spices. Remove from heat and season with salt. Peel 1 large avocado and slice the flesh into large wedges. Arrange the carrots and avocado on a serving platter. Season the avocado wedges with salt, and then drizzle the sizzled seeds spices over the avocados and carrots.