Avocado Salad with Lemon Vinaigrette
An Easy and Refreshing Salad that is Ideal for Summer Days
May 3, 2009
Avocados are wonderful in summer dishes. Often associated with Mexican cuisine, the creamy flesh of avocado is excellent in dips and offers a cool and creamy contrast to spicy dishes.
Hass Avocados
The most common type of avocado found in North American supermarkets is the Hass avocado. However, there are hundreds of other varieties but most are not widely known or exported. Hass avocados are primarily grown in California, Chile, Mexico, New Zealand and the Dominican Republic and are exported all over the globe. Hass avocados are often misspelled as ‘Haas’. (Source: www.avocadocentral.com)
Selecting Avocados
The desired ripeness of an avocado will depend upon its intended usage. For guacamole and other creamy dips, the avocados should be extremely ripe and soft. If they are to be diced or cut up for another use, a slightly firmer, less ripe fruit will suffice. When the skin is bright green and bumpy, the flesh will be hard and the skin will be difficult to remove. Let the avocados ripen at room temperature for a few days until the skin begins to darken. The skin should give a little when pressed as the avocado ripens. Avoid avocados that have any sign of mold and are mushy as they are past their peak.
Peeling and Pitting Avacados
To peel and pit an avocado, use a sharp knife to cut into the middle of the avocado from top to bottom lengthwise, stopping when the knife hits the pit. Slice all the way around the avocado and gently pull the two halves apart. The pit will still be lodged in one side of the avocado. Carefully sink the knife into the pit and gently twist. The pit should pull out of the flesh. Alternatively, use a spoon to pry out the pit. To remove the flesh from the skin, either dice or slice the halves and peel back the skin or scoop it out with a spoon. Once peeled, avocado will brown quickly when exposed to air. It should be used immediately or covered tightly with plastic wrap, making sure it touches the flesh.
This salad makes a great accompaniment to grilled meats or can become a main course on it’s own. It’s especially delicious with Mexican style food and drinks.
Avocado Salad
Makes 2 servings – can easily be doubled
- 8 cherry or grape tomatoes, halved
- 6 thin slices red onion, separated into rings
- 1 cup arugula, packed
- 1 avocado, cut into slices or cubes
Vinaigrette:
- 4 teaspoons neutral oil, such as canola or safflower
- ½ teaspoon red wine vinegar
- 1-1/2 teaspoons fresh squeezed lemon juice
- ¼ teaspoon Dijon mustard
- ½ teaspoon honey
- Salt, to taste
Directions:
- To prepare vinaigrette: in a small bowl, add all vinaigrette ingredients and whisk until combined.
- In a large bowl, add cherry tomatoes, onion and arugula. Spoon one to two teaspoons of vinaigrette over salad and toss until ingredients are coated. Add more vinaigrette if it is dry but be careful not to overdress the salad.
- Arrange mixture on a plate and top with avocado slices. Drizzle more vinaigrette over avocado and serve immediately.
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