Shredded carrot salad - vegan recipe

2 large carrots shredded

1 large tomato cut into thin wedges

1/2 avocado sliced into chunks

handful of walnuts & pepitas

Dressing : 

In a food processor combine 1/2 avocado, juice of 1 large lemon freshly squeezed, 2 TBSP cashews, 1 TBSP white sesame seeds, 1 TBSP black sesame seeds and 1/2 tsp of cayenne powder. 

Blend well until you get a creamy mixture. 

Stir into salad. Can be made in advance and keeps in the refrigerator for 3 days.