Spring is in the air – Avocado Salad

 
With Spring in the air, this Avocado Salad is a great main meal on its own with Sesame Wontons or a great side for chicken or fish

Freshly inspired by the Brussels Sprout Salad I discovered for the Easter potluck I attended and with leftover dressing to use, I returned to the source for more ideas. In the same May 2011 edition of the Food Network Magazine, I scouted out an attractive looking Avocado Salad in the Easy Sides section.

I noticed the dressing was a citrus base again so I decided to tweak the leftover dressing to mimic the one used. I’ve included the Avocado Salad recipe as printed on page 112 and in the notes below explain my changes.

 

Avocado Salad

Whisk 3 tablespoons vegetable oil,

1 tablespoon each fresh lime juice and orange juice,

1 minced shallot and

½ teaspoon salt in a large bowl.

Add 2 diced avocados,

1 ½ cups cubed jicama or radishes,

½ cup each cubed mango and pineapple and

2 tablespoons chopped cilantro; gently toss.

Season with salt.

So, I took my leftover dressing from the Brussels Sprout Salad dressing recipe and added 1 tablespoon each of fresh lime and orange juice, plus ½ teaspoon zest of each.

I diced 4 avocados and added 1 cup each of cubed jicama, mango and pineapple.

I also tossed in 1 cup of kernel corn I had pared off of leftover corn on the cob, small red onion diced, Serrano chili diced and 2 tablespoons of chopped cilantro.

Instead of salt, I seasoned with pepper and Tajin fruit seasoning I had brought back from the States.

With natural ingredients including chili peppers, salt and lime juice, a quick sprinkle of this seasoning sends me back to the street vendors in Mexico serving up delicious fresh fruit kicked up wth spicy seasonings.

To garnish it, I prepared a package of 20 wonton wrappers. I brushed a baking pan with sesame oil and laid the wonton wrappers on it, brushing them with an egg wash (1 egg mixed with 1 tablespoon water) and sprinkled them with sesame seeds on both sides. Baked in a 350 oven for 5 minutes per side, and then cooled on a rack before serving them with the salad.

Wontons on baking sheet, then cooling
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About rozsmallfry

Live. Learn. Write. I’m the behind the lenses, author of the words kind of person. In classic drama or opera or the Robertson Davies’ book of the same title, I’d be the player called Fifth Business. Fifth Business is neither heroine nor villain yet instrumental in making the plot happen. I’d far rather learn about you than talk about myself and building relationships is at the core of who I am. The more I learn, the more I realize I have lots to learn. When I was a child one of my nicknames was Small Fry. Now I understand. I really am a small fry in a great big world of learning.
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2 Responses to Spring is in the air – Avocado Salad

  1. Looks lovely! I have some Tajin that I bought in Mexico. Love that stuff!

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