April 19, 2013
Lets talk about avocados. First of all they are a powerhouse of goodness and there are two main types (Haas and Fuerte) grown in California and Florida. Avocados are a fruit and when purchasing them look for those that are dark green in color and heavy in your hand. Let them ripen at room temperature until they have as much give as a stick of chilled butter. Cut them in half lengthwise all away around then twist to pull apart. Place a knife into the pit and twist it out. Use a large spoon to remove the avocados from the skin.
Avocados turn brown quickly due to oxidation so have a bowl of lemon juice ready. Slice and place in the lemon juice. Avocados are rich in monounsaturated fat and contain many nutrients like potassium, vitamins E,B and folic acid.I use them many ways like in this delicious salad but I also bake with them. You can find a recipe for chocolate avocado cake on ciaoitalia.com.
2 cups romaine lettuce torn into pieces
1 cup radicchio torn into pieces
½ cup arugula torn into pieces
1/3 cup toasted pine nuts
1 ripe sliced avocado
½ ripe avocado mashed
1 tablespoon white balsamic vinegar
1 tablespoon fresh lemon juice
2 tablespoons extra virgin olive oil
1 tablespoon minced tarragon
Salt and pepper to taste
1 hard boiled egg, minced
Place all salad ingredients in a salad bowl.
In a separate bowl whisk the mashed avocado with the vinegar, lemon juice, olive oil until smooth. Mix in the tarragon and salt and pepper.
Pour dressing over the salad ingredients and toss well.
Scatter the egg over the top and serve