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
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.
4 cups leaf lettuce, leaves torn if large
4 medium radishes, thinly sliced
1 (6- to 8-oounce) firm-ripe avocado
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.
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