Avocado Salad with Nut Lime Vinaigrette

Amarante

Tue, May 31 2016, 10:07 am

This was simple but very tasty. Recipe is from a restaurant in Los Angeles which has all kinds of small plates that yu can mix and match.

Trader joes has pine nuts for a good price and toasting is simple but really enhances the flavor of the nuts.

Avocado Salad with Nut Lime Vinaigrette

Source: The Lemonade Cookbook by Alan Jackson

MAKES 4 CUPS

One of Lemonade’s most beloved dishes, this simply delicious vegetable side places avocados front and center. Avocados are Mother Nature’s butter, packed with good fat, fiber, and a whole host of vital vitamins and minerals. Plus, their smooth, creamy texture and earthy flavor allow them to shine in just about everything. The key here is to cut the avocados into large chunks and not mash the pieces like guacamole, so you can sink your teeth into the supple, silky flesh.

4 firm-ripe Hass avocados, halved, pitted, peeled, and cut into chunks
1 pint cherry or grape tomatoes, halved crosswise
¼ cup pine nuts, toasted
¼ cup Lime Vinaigrette (recipe follows)
Coarse salt and freshly ground black pepper

IN A MIXING BOWL, combine the avocados, tomatoes, pine nuts, and vinaigrette. Toss gently, taking care not to smash the pieces of avocado—you are not making guacamole! Season generously with salt and pepper. Serve chilled.

LIME VINAIGRETTE

A sweet, tangy blend of lime, honey, and cilantro, this versatile Lime Vinaigrette lends pizzazz to a Southwestern-style salad, or makes a great basic marinade for fish or chicken.

Juice of 2 to 3 limes, (about ¼ cup)
1 tablespoon honey or agave nectar
1 teaspoon Dijon mustard
1 garlic clove, minced
1 teaspoon coarse salt
1 teaspoon freshly ground black pepper
⅔ cup canola oil
3 tablespoons chopped fresh cilantro leaves

IN A BLENDER, combine the lime juice, honey, mustard, garlic, salt, and pepper. Blend on medium speed for a few seconds, and then reduce the speed to low. With the motor running, slowly add the oil until emulsified. Pour into a container or jar and mix in the cilantro. Keep any leftover vinaigrette covered in the refrigerator for up to 1 week.

Makes 1 cup