Avocado, Cucumber & Strawberry Chopped Salad
Saturday, March 15, 2014
Avocado, Cucumber & Strawberry Chopped Salad
Ingredients:
1 ripe but firm avocado, diced
1 large cucumber, seeded & diced
10 strawberries, sliced
4 c. chopped lettuce (Romaine, green leaf or red leaf is suggested)
1/4 c. Lemon Poppyseed Vinaigrette, recipe follows
Kosher salt, to taste
Black pepper, to taste
Kosher salt, to taste
Black pepper, to taste
1/2 c extra light olive oil
Zest and juice of 2 organic lemons
1/4 c. white wine vinegar
1/4 c. honey (use Agave for a vegan dressing)
2 tsp dijon mustard
1 small shallot, minced
2 tsp poppy seeds
Kosher salt, to taste
Black pepper, to taste
Prep Time: 20 min
Cook Time: N/A
Equipment Needed: N/A
To make your dressing, combine all the ingredients in a small jar or sealable container. Any other neutral tasting oil works fine here, such as grape seed oil. Cover and shake vigorously. Season with salt & pepper to taste, if needed. This is a modified version of the poppy seed dressing I use for my Kale & Fennel Slaw!
Season the prepped salad ingredients with cracked black pepper and a pinch of salt.
Plate the salads and drizzle with Lemon Poppyseed Vinaigrette.
Prep your salad ingredients. To seed a cucumber, slice it in half lengthwise then use a spoon or fork to scrape out the seeds and pulp running down the middle. Slice it again lengthwise into strips, then dice into even pieces. To easily dice an avocado, just slice it in half and remove the pit. Use a butter knife to score it lengthwise and crosswise. When you're ready to serve, just use a spoon to gently scoop out the cubes.
Season the prepped salad ingredients with cracked black pepper and a pinch of salt.
Plate the salads and drizzle with Lemon Poppyseed Vinaigrette.
Dig in and pretend summer is near!
1 comments
I am going to most definitely try this with salmon as you suggested..looks bomb
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