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Ingredient
Avocado Salad with Capers and Herbs
Introduce
Chef :
RicardoAvocado Salad with Capers and Herbs
Melissa Clark published in The New York Times this simple recipe that drew raves from my guests.
Ingredient
Food ration :
4 to 6 servingsCooking time :
40 minutes
1/2 teaspoon
fine sea salt, more to taste
2 tablespoons
lemon juice or red wine vinegar, more to taste
4 teaspoons
capers, drained
Cooking instructions
* Step 1
Reserve a cup of whole cilantro leaves; finely chop the rest of the leaves and tender stems. Transfer chopped leaves to a medium bowl. Reserve a cup of whole parsley leaves; finely chop the rest of the leaves and tender stems. Transfer chopped parsley to the bowl with the cilantro.
* Step 2
Add scallions, jalapeño/pepper flakes, garlic, fine salt and vinegar/lemon juice. Stir in oil. Taste and add more salt, vinegar/lemon juice or both, if needed.
* Step 3
Scatter the whole cilantro and parsley leaves over 4 serving plates. Fan the avocados out on top, and sprinkle lightly with fine salt to taste. Spoon the herb dressing over the avocado, making sure to include the oil in the bowl, and top with capers. Sprinkle with flaky sea salt and black pepper and serve.
Note: if there is a photo you can click to enlarge it
Tag
Salad
large bunch cilantro
large bunch parsley
scallions, very finely chopped
jalapeño, seeded and very finely chopped, OR crushed red pepper flakes, to taste
garlic clove, finely grated or minced
fine sea salt, more to taste
lemon juice or red wine vinegar, more to taste
extra-virgin olive oil, more for serving
Haas avocados, peeled, pitted and sliced
capers, drained
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10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
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