September 7, 2016

I make no secret of the fact I’m just a wee bit obsessed with avocados. This vibrant salad sounds fancy but it’s actually quite simple and can be whipped together in no time.

I bought my edible flowers but most gardens are rich with other edible varieties such as pansies, lavender, borage, chive flowers, violets or rosemary flowers.

Pickled Avocado
1 small shallot, finely chopped
1 tablespoon white wine vinegar
Juice of half a lemon
Sea salt
2 large avocados, pitted
½ preserved lemon, finely chopped
¾ cup plain Greek yogurt
2 tablespoons olive oil
1/3 cup chopped herbs (e.g coriander, parsley, tarragon)

Lemon Honey Vinaigrette 
90 ml extra virgin olive oil
3 tablespoons lemon juice
1 tablespoon runny honey
Sea salt and freshly ground black pepper

Mesclun salad greens (about 4 cups)
1/2 cup edible flowers
1/2 cup chopped pistachio nuts

For the pickled avocado combine shallot, vinegar, and lemon juice in a small bowl. Season with salt and let sit 20 minutes to lightly pickle.
Scoop avocado into a food processor and purée until smooth. Add preserved lemon, yogurt, oil, and shallot along with pickling liquid; season with salt and pulse to combine.

Transfer avocado mixture to a medium bowl and stir in herbs. Taste and adjust seasoning with salt and/or more lemon juice, if needed. (This can be made a day ahead)

For the vinaigrette, mix all ingredients together and set aside (can be made a week ahead and stored in the fridge)

To assemble, smear a large dollop of avocado mixture on each plate then top with salad, edible flowers, vinaigrette and chopped pistachios.



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