Smashed Carrot Salad

Coarsely chop the leaves and tender stems of 6 fresh cilantro sprigs (about 1/4 cup) and place in a small bowl. Finely grate the zest of 1/2 medium lime (about 1/2 teaspoon) into the bowl (reserve the lime for squeezing at the end). Add 1/4 cup sour cream and 1/8 teaspoon kosher salt and stir to combine. Taste and season with more kosher salt as needed. Refrigerate until ready to use.

Prepare a steamer for steaming. Heat the water over medium-high heat until simmering. Meanwhile, peel 1 pound large carrots (about 3). Cut on a slight diagonal into 2/3-inch thick coins.

Place the carrots in an even layer in the steamer. Cover, reduce the heat to maintain a gentle simmer, and steam until the carrots are tender, about 12 minutes. Meanwhile, place 1 teaspoon coriander seeds in a large skillet over medium heat and toast, tossing occasionally, until fragrant, about 2 minutes. Transfer to a mortar and crush gently with the pestle until very coarsely crushed. (Alternatively, transfer to a cutting board and crush with the bottom of a small saucepan or frying pan.) Reserve the skillet.

Transfer the carrots to a paper or a clean kitchen towel, arranging them into a single layer. Let cool slightly, 8 to 10 minutes. Meanwhile, place 1/2 teaspoon ground cumin, 1/4 teaspoon smoked paprika, and 1/4 teaspoon of the kosher salt in a medium bowl and stir to combine. Place 1/4 cup white rice flour in a wide, shallow bowl. Fit a wire rack over a baking sheet.

Cover the carrots with another paper towel or fold the kitchen towel over the carrots. Using the heel of a hand, gently press on each carrot coin until it cracks and flattens slightly but isn’t falling apart. Season the carrots on both sides with the remaining 1/2 teaspoon kosher salt.

Heat 3 tablespoons of the olive oil in the same large skillet over medium-high heat until shimmering. Fry the carrots in 2 batches: Working with one smashed carrot at a time, coat lightly in the rice flour, shake off any excess, and place in the pan. Fry until deep golden brown on the bottom, 3 to 4 minutes. Gently flip the carrots and continue frying until the second side is browned, 2 to 3 minutes more. Transfer to the rack.

Once all the carrots are fried, transfer to the bowl with the spice mixture and gently toss to coat.

Halve and pit 1 small avocado. Using a large spoon to scoop out the flesh from each half and place cut-side down on a cutting board. Cut into 1/2-inch wedges, then cut half the wedges in half again so that there are two different sizes.

Arrange the fried carrots on a small platter. Nestle the avocado pieces around and on top of the carrots. Sprinkle with the coriander. Stir the sour cream mixture and dollop onto the carrots and avocado in 5 or 6 places. Scatter 1 cup loosely packed baby arugula over the top. Squeeze 1 teaspoon lime juice from the reserved lime. Drizzle the lime juice and remaining 1 tablespoon olive oil over everything and sprinkle with a pinch of flaky salt if desired.