27 August 2012

Plum & Avocado Salad

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
  1. Mash up the garlic with a little salt, chili pepper, cilantro and olive oil into a chunky paste.
  2. Add the plum and avocado chunks, squeeze the lemon juice on top and sprinkle some pinches of salt. 
  3. Without mashing the avo, gently toss everything together by hand.
  4. Let rest for a moment so the flavors have chance to settle.
  5. Add more salt and/or lemon to taste.
Enjoy!

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