• bronkalmes

Healthy, Delicious, & Simple Recipe!

While perusing Instagram, I came across New York Times Food Reporter, Melissa Clark's delightful Avocado Salad with Herbs + Capers recipe, & just had to make it! I have the recipe listed below, or feel free to read New York Times Cooking's full recipe for yourself.


Ingredients

  • 1 large bunch parsley - finely chopped, including stems - preserve half the bunch as whole leaves for plating

  • 1 large bunch cilantro - finely chopped, including stems - preserve half the bunch as whole leaves for plating

  • 2 scallions, finely chopped

  • 1 jalapeno, seeded & finely chopped

  • 1-2 cloves minced garlic

  • 2 tablespoons red wine vinegar

  • .5 cup extra-virgin olive oil

  • sea salt

  • 4 avocados peeled, pitted, & sliced

  • Mediterranean Organic capers


The Process

  • use some of the cilantro & parsley whole leaves for plating, reserve the rest to make herb dressing

  • place sliced avocados on top of plated cilantro & parsley leaves

  • in a bowl, create herb dressing, mixing together the following: parsley, cilantro, scallions, jalapeno, garlic, red wine vinegar, & salt. Stir in olive oil

  • spoon herb dressing onto plated avocados

  • top with capers to taste & enjoy!


I customized the salad slightly for myself, & also due to the fact that our local grocer was out of scallions. Improvisation is key when cooking! I minced onion shallots in place of scallions & added a squeeze of lime over the entire salad. I also wanted to bulk it up a bit more, so I laid everything over a bed of arugula, & added some extra jalapeno & capers!


For more yummy recipes, follow NY Times Cooking at @nytcooking . Enjoy :)

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