1. Toast almonds in 10-inch skillet over medium-high heat until fragrant and golden brown, 5 to 6 minutes. Add cumin and coriander; continue to toast, stirring constantly, until fragrant, about 45 seconds. Immediately transfer to bowl.

2. Cut away peel and pith from orange. Use paring knife to slice between membranes to release segments. Cut segments into 1/4-inch pieces. Stir orange pieces, parsley, garlic, oil, vinegar, and salt into almond mixture. Let stand for 30 minutes. Spoon over vegetables before serving.

Makes about 1/2 cup