Spring and summer are about salads. Fresh fruits, vegetables and herbs all in crazy mix. Stonefruit is my favorite star of the season, so I am thrilled to find this dish dreamed up and posted by the talented Lena on Food52. I have a few adjustments for my taste (and belly) - dial down the buttery avocado so it just accents the forkful of plums, kick up the garlic to nudge everything in a more savory direction, and drastically reduce the olive oil since I don't need a lot (and it doesn't compromise the integrity of the dish). I also assemble the ingredients in one bowl (laziness) instead of prepping the dressing and avo/plums separately. The lemon and finishing salt really bring the whole medley to life. This has become a summer staple for me this season - breakfast, lunch or dinner.
INGREDIENTS
garlic cloves (2) crushed
cilantro (1/2 cup)
olive oil (1-2 T) I use just enough to make a nice chunky paste, but feel free to add as much as you want to get more of a dressing consistency
chili pepper flakes (1/2 t) or more if you like it hot
finishing salt I love Maldon or pink Himalayan
plums (2-3) peeled (a peeler works great) and cubed into small chunks; you want the plums firm enough so they hold their shape, but ripe enough so they develop sweetness; pluots are great as well
avocado (1/2) cubed
lemon (1 small) freshly squeezed
INSTRUCTIONS
- Mash up the garlic with a little salt, chili pepper, cilantro and olive oil into a chunky paste.
- Add the plum and avocado chunks, squeeze the lemon juice on top and sprinkle some pinches of salt.
- Without mashing the avo, gently toss everything together by hand.
- Let rest for a moment so the flavors have chance to settle.
- Add more salt and/or lemon to taste.
Enjoy!
