Radicchio, Avocado, & Herb Salad

We both craved salad last week, so I bought 2 big but green avocados on Wednesday and put them in a paper bag. I thought they would never ripen, but by Saturday they were finally ready. After a full afternoon of running errands, we came back to the boat and made this bowl of crunchy deliciousness. We meant to use cashews, but there were none at the store today.
This one is definitely going in the regular rotation

Radicchio, Avocado, & Herb Salad
Serves 2-4

For the salad:
1 head radicchio, torn into bite-sized pieces
2 large, ripe avocados, sliced or cut into bit-sized chunks
2 oranges, segmented and juice reserved
1 bunch fresh flat leaf parsley
1 bunch fresh cilantro
juice of 1/2 lemon
1/2 cup pecans, roughly chopped
1/2 cup walnuts, roughly chopped

For the dressing:
1/2 tsp garlic powder
1/4 tsp powdered ginger
splash of water
2 tsp red miso
2 tsp toasted sesame oil
2 tsp rice wine vinegar
2 tsp real maple syrup*

Place the radicchio and avocado pieces in a bowl. Segment the oranges and reserve any pieces of peel that have pulp attached. Squeeze the juice from those pieces and the 1/2 lemon over the avocado & radicchio. Add the orange segments and toss. The acidity of the fruit juice will help keep the avocados from browning. Pick the leaves from the parsley and cilantro and add them to the bowl. Add the pecans and walnuts and toss everything together.

For the dressing, combine the garlic and ginger with a splash of water in a small jar with a tight-fitting lid and stir to make a paste. Let stand 5 minutes to hydrate. Add the remaining dressing ingredients and shake until thoroughly combined.

Portion the salad into serving bowls and drizzle with dressing.

*If you're not using real maple syrup, why do you hate kittens? Once you give up that corn syrup crap, you'll never go back. Yes, it's expensive, but it's magical! Also, a little of the good stuff goes a long way. Do you have any idea how much time and energy it takes to produce that pint bottle of maple syrup?

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