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Week 25 – Avocado Salad

b.salad 11.6.27 avocado salad

As much as I try to eat local fruits, vegetables and meat… there are a couple fruits that I occasionally indulge in. Ok, one is a special treat, the other is an ingredient that would be hard to live without.  My guilt, in using this tropical fruit, is assuaged knowing that even Barbara Kingsolver, during her year of eating locally, allowed herself one non-local ingredient.  The fruit I cannot live without is the lemon.  It’s bright, acidic taste is an integral ingredient in my salads and will brighten most cooked dishes as well.  The special treat is the avocado.  It’s buttery, rich smooth flavor is one of my favorite things.  You won’t find a lemon or avocado orchard in the Pacific Northwest, but you will find both ingredients in the following salad.   Bon Appetit

Avocado Salad
The combination of buttery, sweet avocado with peppery radish and acidic lemon is truly delightful and makes a perfect complement to many summer-time dinners.

Serves 4 as a side salad.
Salad:
4 cups leaf lettuce, leaves torn if large
4 medium radishes, thinly sliced
1 (6- to 8-oounce) firm-ripe avocado
Dressing:
¼ cup fresh lemon juice
¼ cup olive oil
salt and pepper

Place greens and radishes in a mixing bowl.  Whisk together lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper, then whisk in oil.  Pour about half the dressing over the greens and toss well.

Quarter, pit, and slice avocado in peel.  Run spoon around edge of peel to remove fruit. Toss avocado slices in about the remaining dressing and place avocado on top of salad. Sprinkle salt over salad.

Week 24 – Carrot Salad

b.salad 11.06.20 carrot salad
My friend Ziba makes the best rice dishes. The best. She is from Iran and there is something about the herbs she uses, combined with her cooking method, that transforms the starchy side dish to a tasty wonder. Recently, we were fortunate to spend the weekend with her and her charming family and when she…

The Season for Sauce

b.story 11.06.17 chimichurri sauce
Grilling season is finally upon us!  The days of light and easy meals, where the only heat applied might be the outdoor grill.  I love eating outdoors and serving up simple grilled meats with side dishes that express the bounty of the summer season.  Right now my plate is full of greens and radishes, spring…

Week 23 – Strawberry, Mint, Goat Cheese Salad

b.salad 11.06.13 strawberry goat cheese salad
You know how you go through life and there are these random phrases or images that stick with you? Well, a number of years ago, my cousin made a statement about how she loves salad with fruit (as opposed to fruit salad)… just loves it. I had never considered it before… but she was right.…

Flowers Big and Small

b.story 11.06.10 rhododendron
I love plants. Anyone who knows me will not be surprised by that statement. I love their expression of the seasons. I love how they can repair our environment. The rainbow of flowers I can plant in my garden gives me endless amounts of joy. And I love that my plants can surprise me. Throughout…

Week 22 – French Potato Salad

b.salad 11.06.06 french potato
Growing up, potato salad was creamy and mustardy with a bit of crunch, but mostly soft delicious potatoes. You will get that recipe at a later date. Instead, this recipe celebrates the flavor of spring with baby potatoes, spring onions and fresh mint leaves. And it conjures up memories of an indulgent vacation my husband…

Summer Vegetables

b.story 11.06.03 plant store
Are you tired of hearing me complain about the cold and the rain?  Me too!  Memorial Day weekend marks the time when Oregonians can get summer vegetable seedlings into the ground and I start dreaming about Caprese Salad, Zucchini Gratin, and Nicoise Salad.  I begin to look forward to long, leisurely suppers served outdoors, surrounded…