Herbed Avocado Salad
I have been accused on many occasions of being too “fancy”. I love dinner parties, especially the ones where I pull out my china, assign seating with little placeholders, and pull out my crystal wineglasses. Apparently this comes across as stuffy. I have no idea why.
Most recently I hosted a tapas party complete with faux silver appetizer forks. I thought they were adorable. My husband announced that there was leftover food because it took too long to eat with the ridiculous miniature utensils.
This summer I have being trying to make an effort to at least appear more laid back. It is the season of barbeques, popsicle and outdoor dining after all. In my search for “low fuss” salads and sides I came across this recipe for an avocado salad that is both delicious and low maintenance. With the exception of the avocados, it can be made in advance. [Cut the avocados too early and you risk them turning brown]. This salad feels light, but it can fill a crowd. The recipe is catered to 4-6, depending on the number of sides you have, but feel free to adjust the measurements to feed however many you have coming.
A few tips on avocados: I try to avoid purchasing already ripened avocados, as they go from perfectly ripe to overripe very quickly. I purchase them in advance when they are firm and leave them on the counter until they give just barely when pressed. I then store them in the fridge, where they will last at least a few days . Need to hasten their ripening? Store them in a closed paper bag with a banana or two!
Herbed Avocado Salad
Adapted from Cookie and Kate
Serves 4-6
1/2 cup raw pepitas (pumpkin seeds)
1/4 tsp chili powder
1/4 tsp extra-virgin olive oil
pinch of salt
1/2 cup chopped radishes (3-4 medium radishes)
1/2 cup chopped green onion
1/2 cup fresh cilantro, parsley, basil, dill or a combination (I used cilantro and parsley)
1 medium jalapeno, seeds and membranes removed, chopped (optional)
4 large ripe avocados
Dressing:
1 lime, zested and juiced
2 Tbsp extra-virgin olive oil
2 tsp honey
1/2 tsp fine sea salt
Preheat the oven to 350F. Toast the pepitas for 3 to 5 minutes, or until they are starting to turn golden on the edges. Watch to ensure they don’t burn. [Alternatively this can be done on the skillet over medium heat, but make sure to stir and continually watch them] Remove the pepitas from the oven and stir in the chili powder, olive oil, and a pinch of salt. Set aside to cool.
Meanwhile, combine the chopped radish, green onion, herbs and jalapeno in a bowl and set aside.
Prepare the dressing:
Zest and juice the lime. Whisk all of the dressing ingredients in a small bowl and set aside.
Just before serving, cut the avocados in half and remove the pit. Slice each half of the avocados into long strips and remove from the skin. Combine all of the ingredients in a serving bowl and toss with the dressing.