Ingredients:
- 1/4 cup, plus 3/4 tsp. kosher salt, divided
- Ice water
- 2 lb. rainbow carrots, peeled and trimmed
- 1/4 cup thinly sliced yellow bell pepper (from 1 bell pepper)
- 1 Tbsp. extra-virgin olive oil
- 1/2 cup peeled and chopped yellow mango (from 1 mango)
- 3 Tbsp. fresh lime juice (from 2 limes)
- 2 Tbsp. chopped fresh mint, plus more mint leaves for garnish
- 1 Tbsp. Dijon mustard
- 1 (1/2-inch) piece fresh ginger, peeled
- 1/2 tsp. crushed red pepper, divided
- 1 avocado, chopped
