Preheat the oven to 350F/176C.
On a parchment-lined baking tray, add 1/3 cup of sesame seeds and toast for 6-8 minutes until they are golden brown. Check them at 6 minutes in case your oven is hotter than mine.
Pour the toasted sesame seeds immediately off the tray into a bowl and allow to cool.
First, we are going to peel the skin off the carrot and dispose of or save it for homemade broth.
Then, you will use the same potato peeler and slice the carrot long ways to achieve these long, thin slices of carrot. Cut those in half or 3rds, depending on how long the carrot is.
Now, we are going to chop our feta, dill, and onion. [Onion not pictured].
If you are adding cilantro, chop that now, along with cubbing the avocado.
For the dressing, you will mix in a bowl 1/4 cup apple cider vinegar, 1 tbsp Dijon mustard, 1/3 Cup olive oil, 1 tbsp honey, juice of 1/2 a lime, fresh pepper, and a pinch of sea salt. Mix well.
In a pretty salad bowl, add your carrots, cilantro, avocado, feta, toasted sesame seeds and dill.
Now, you are going to add the dressing and a little extra olive oil!
Give that a good toss.
And you are finished!!! I hope you enjoy this nutrient-dense, hormone-loving salad.