Avocados and roasted carrots: A salad that makes them a team

Avocado and tender roasted carrots “might not seem compatible,” but hang on.

A good cook rarely makes a dish the same way twice, said April Bloomfield in A Girl and Her Pig (Ecco). Much of the approach remains the same, but it’s necessary to adjust to the ingredients on hand because “what you’re after is balance.” You might need more summer tomatoes in a certain soup than the canned tomatoes they’re replacing. At “the place where all the flavors achieve an equilibrium,” each spoonful “should make you want to take another.”

I call the dish below my Six Degrees of Kevin Bacon salad, because I arrived at its combination of ingredients indirectly. Avocado and tender roasted carrots “might not seem compatible,” but hang on: The carrots are roasted with cumin and tossed with orange segments, and the citrus goes great with cilantro, both of which pair beautifully with avocado. “Before you know it, you have this fresh, vibrant salad.”

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