Toast the pine nuts without fat in a pan until fragrant. Set aside.
Peel the carrots and cut into quarters or eighths lengthwise, or cut into strips with a peeler. Pluck basil leaves. Peel the avocado, remove the pit and cut into strips.
For the dressing, place all ingredients in a tightly sealed container and shake neatly.
Mix vegetables, basil and dressing in a bowl and serve sprinkled with pine nuts.
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