Southern California Comfort Food from Lemonade Restaurant

Toss this side up against any meat pairing and your guests will be ecstatic. Located in Santa Monica, the trendy restaurant has put out a cookbook that is unbeatable. Try the recipe below for a little bit of Southern California on your plate.


Avocado, Cherry Tomato, Pine Nut, Lime Vinaigrette Salad


4 firm-ripe California Hass avocados, halved, pitted, peeled, and cut into chunks

1 pint cherry or grape tomatoes, halved crosswise

1/4 cup pine nuts, toasted

1/4 cup Lime Vinaigrette (recipe below)

Coarse salt and freshly ground black pepper


Lime Vinaigrette

Juice of 2 to 3 limes, (about 1/4 cup)

1 tablespoon honey or agave nectar

1 teaspoon Dijon mustard

1 garlic clove, minced

1 teaspoon coarse salt

1 teaspoon freshly ground black pepper

2/3 cup canola oil

3 tablespoons chopped fresh cilantro leaves



  1. In a mixing bowl, combine the avocados, tomatoes and pine nuts.
  2. Make vinaigrette: In a blender, combine the lime juice, honey, mustard, garlic, salt, and pepper. Blend on medium speed for a few seconds, and then reduce the speed to low. With the motor running, slowly add the oil until emulsified. Pour into a container or jar and mix in the cilantro. Keep any leftover vinaigrette covered in the refrigerator for up to 1 week.
  3. Add vinaigrette to salad. Toss gently, taking care not to smash the pieces of avocado; you are not making guacamole!
  4. Season generously with salt and pepper. Serve chilled.
  5. Makes 4 cups.

Recipe source: From “The Lemonade Cookbook” by Alan Jackson and Joann Cianciulli. Copyright © 2013 by Alan Jackson and Joann Cianciulli and reprinted by permission of St. Martin’s Press, LLC.

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Available now on Amazon.

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