Avocado Salad

Avocado Salad Recipe

Apparently, I didn't get my fill of avocados while in Mexico City. I particularly love the tiny, anise-kissed, Mexican ones you see in the markets there. I believe they're named criollo - thin-skinned, shiny, nearly black, they're particularly creamy, and I've yet to see them in the markets here in San Francisco. Not that I'm complaining, there are beautiful avocados here nearly year-round, but those petite guys win me over every time. I even eat the skins. This was the first thing I made after arriving home - thinly sliced avocado arranged over simple lentils, drizzled with oregano oil, toasted hazelnuts, and chives. A satisfying lunch to be sure. I'm going to include a few snapshots from the trip down below - a few of you have mentioned that you'd like a city guide, and I hope to share that (along with some new items) in the shop, in the near future...it's in the works. But, the long and short of it all is...If you have a chance visit Mexico City - do it. It's such an expansive, amazing place. Closer than New York for me, just a four hour flight from SFO. I've been twice now, and I always come home incredibly inspired by the ingredients, design, architecture, and warmth and generosity of the Mexican people.

Avocado Salad RecipeAvocado Salad RecipeAvocado Salad RecipeAvocado Salad RecipeAvocado Salad Recipe

Avocado Salad

I used lentilles du Puy here, but any lentils that hold their shape will work - Umbrian lentils or black lentils would be good alternatives.

2 teaspoons fresh oregano
1/2 teaspoon sea salt
5 tablespoons extra virgin olive oil
1 tablespoon freshly squeezed lemon juice
2 cups cooked lentils
1-2 ripe avocados, quartered
1/4 cup toasted hazelnuts, chopped
1/4 cup minced chives

Smash the oregano and salt into a paste in a mortar and pestle. Gradually work in the olive oil, and then the lemon juice.

Toss the lentils with 2 tablespoons of the oregano oil, taste, and season if needed. Arrange on a platter or in a bowl. Just before serving, cut the avocado into quarters, then slice quite thinly, and arrange on top of the lentils. Drizzle with a bit more of the oil, and sprinkle with the hazelnuts, and chives. A final drizzle of oil might be needed, and perhaps a bit more lemon juice. Enjoy!

Serves 4.

Prep time: 5 minutes

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!
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