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
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
- In a mixing bowl, combine the avocados, tomatoes and pine nuts.
- 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.
- Add vinaigrette to salad. Toss gently, taking care not to smash the pieces of avocado; you are not making guacamole!
- Season generously with salt and pepper. Serve chilled.
- 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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