Recipe: Decadent Avocado Salad With A Sassy Citrus Vinaigrette
Avocado toast is so yesterday. This is a salad for the moment.
It's halfway through the season and, if you’re like me, you’re desperately searching for summer salad inspiration. Unlike me, you’re probably not cooking six and seven days a week for clients, so inspiration isn’t necessarily optional. As I come to the close of my Aspen residency where I’ve been with veddy fancy clients who happen to be major players in the art world, I have pushed myself to not only make delicious meals but those that plate beautifully. It’s taxing work, but when I receive a truly meaningful compliment from someone who matters, I’m happy I put in the extra effort.
Last week I had to put on a luncheon and decided to make an array of salads that were substantial enough to feed a crowd. One of those salads easily earned me one of the top 10 kudos I’ve received in my decade-long career. For that reason, I dedicate this recipe to Jan Greenberg, art-world expert extraordinaire, author and lover of avocados. When the lunch was over, she took me aside and said, “That was the best meal I’ve ever had and the most beautiful.” I was over the moon and as such, delighted to share this recipe with you.
Decadent Avocado Salad with a Sassy Citrus Vinaigrette
Yield: 10 servings
Salad:
6 ripe Haas avocados*
2 English cucumbers
1 quarter red onion, minced
2 oz. pea shoots (most specialty markets carry)
2 heads butter lettuce
Dressing:
Juice of one lime
1 Tbls. grainy Dijon mustard
1/3 cup quality olive oil
1 Tbls. honey
Salt and fresh cracked pepper to taste
Rinse and pat dry butter lettuce and plate cup size up on a large platter. Trim ends of cucumbers, peel some of the skin away but not all and cut into discs. Set aside. Mince red onion and set aside. Cut avocados into large chunks being careful not to smash them in the process. Gently place them in a large bowl and dress them with some of the vinaigrette. Turn them very carefully. (You don’t want this turning into guacamole.) Pile the avocados onto the lettuce cups. Artfully nestle the cucumber slices in the mound of avocados. Sprinkle red onion over all. Sprinkle pea shoots over all. Drizzle additional vinaigrette on the salad. Sprinkle with additional salt is desired.
*Quality avocados are hard to find perfectly ripened and ready for a big presentation salad like this. Buy unripe avocados three or four days in advance, place in a paper bag and store in a cool, dark cupboard.
