Many of our local markets have been running great deals on avocados, and other fresh fruits and vegetables also are in good supply, so salads are easy to put together with a variety of ingredients. The salad I'm offering today is easy, creamy, and delicious served alongside grilled or baked meats. Or just eat it on its own, perhaps topped with some chopped chicken or shrimp, if you want a light but filling meal. The salad, in addition to avocado, features tomatoes, carrots, and arugula bound with just a little vinaigrette. The avocados provide plenty of fat and richness on their own.
Going Green Avocado Salad -- Serves 4
Grated zest of 2 limes plus the juice from the limes (about 1/4 cup)
1 tablespoon of extra virgin olive oil
1 teaspoon of Dijon mustard
1/4 teaspoon of lemon pepper
1/4 teaspoon of salt
1-2 teaspoons of honey
1/2 cup of shredded carrots
6-8 radishes, washed well and sliced
1/2 pint of cherry or grape tomatoes, washed and halved
2-3 green onions, washed and chopped
1 large or 2 small avocados, diced
1/2 cup of Italian parsley, washed well, dried and chopped
2-3 cups of arugula, washed well and dried
In a large bowl, whisk together the lime zest, juice, olive oil, mustard, lemon pepper, salt, and honey. Add the remainder of the ingredients and mix until everything is well combined, the dressing distributed, and the avocados a bit broken down to green creaminess.
