Grilled baby carrots, marked from the flame, join radishes, English cucumber, and frisee, while avocado brightened with lime juice, dill, mint, and chives becomes a creamy, herb-flecked dressing.
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Toss carrots in bowl with olive oil and salt. Heat . carrots until marks are visible. Set aside.
In medium bowl, combine radishes, cucumber, frisee, and jalapeno.
Pour lime juice over avocado slices and set aside.
Combine dressing ingredients in blender until creamy.
Toss salad with dressing. Garnish with carrots and avocado slices.
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