In Loving Memory of the Summer Gone Too Fast: A Salad with Avocadoes, Tomatoes, Palm Hearts and Bell Peppers with Cilantro Dressing (Food and Crafts for All Occasions)

In Loving Memory of the Summer Gone Too Fast: A Salad with Avocadoes, Tomatoes, Palm Hearts and Bell Peppers with Cilantro Dressing

Summer is suddenly gone and just like most Seattleites I am not ready to let it go. I’m currently in the denial stage of grief, especially because of the sun peeking out from behind the clouds more and more often and a patch of blue sky here and there becoming larger and larger. A perfect setting for me to pretend that it is as warm and vibrant outside as it was just a month ago.

For those who have already reached the “anger stage”, I recommend soothing the pain with this Mexican inspired salad. Colorful, crunchy, full of bright fresh flavors, it tastes like the summer never left.

You will need:

1 celery stick
1 meaty bell pepper, better yellow or orange
Two handfuls of cherry or grape tomatoes
½ large or 1 small Haas avocado
2-3 green onions
2-3 hearts of palm (I buy them in jars at Trader Joe’s)
½ medium sweet onion, I prefer red just for the festive color
Several cilantro sprigs, leaves only
A handful of arugula or watercress (optional)

Dressing:

1-2 Tbsp olive oil
2 Tbsp cilantro-n-dill pesto (recipe follows)
2 tsp lime juice
¼ tsp ground cumin
Salt and black pepper, to taste

Peel the chewy strings off the back of the celery stick. Chop the stick into thin slices, no more than ½ inch thick. Cut the pepper into pieces of approximately the same size. Cut the onion half in two or three parts widthwise and slice lengthwise into thin, but not paper thin, strips. Slice green onions and palm hearts on a bias no thicker than ½ inch.

If using whole avocado, cut it in half lengthwise around the pit and twist to separate the halves. Tap the middle part of a chef’s knife blade into the pit and twist to release it from the flesh. Remove the pit carefully from the knife. Scoop out the flesh in one piece with a large spoon and transfer to a cutting board cut side down. Cut the avocado flesh in half lengthwise, then slice widthwise.

In a small bowl, combine all the ingredients for the dressing with a small whisk or a fork. Place all the vegetables in a large bowl, drizzle with the dressing and gently toss to coat. Serve right away.

For cilantro and dill salsa, in a food processor combine 1 regular bunch of cilantro, 1 bunch of dill (the same size as cilantro), 1 small jalapeno pepper (scrape off the seeds if you don’t like spicy), 2-3 garlic cloves, 1 tablespoon lime or lemon juice and 1 tsp of khmeli suneli spice mix (or take ½ tsp ground cumin and ¼ tsp ground fenugreek). Add enough oil (canola or olive) to achieve smooth pesto-like consistency. Season with salt and black pepper to taste.

Posted at 06:35 PM in Avocado, Easy Peasy, Quick Fix, Salad, Sauces and Dressings, Society Consulting Lunches, Tasty Diet, Tomatoes, Vegetables, Vegetarian | Permalink