Scoop avocado out of the shell and put in the bowl. Add sprouts to the avocado meat. Mash with a fork (it is ok to leave some lumps). Set the mixture aside.

 

Divide the grated carrots among the four salad bowls. Using your clean fingers and a spoon, make walnut size hairballs from the avocado mixture and arrange them on top of the grated carrots. Pour Italian dressing over hairballs and serve.