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 this healthy, delicious, & simple 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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