Avocado Salad with Sweet Red Onions and Lime
Salad days are here again
by Marie-Pierre Moine
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A great salad can bring a meal together, particularly now that the days are getting a little longer and we are looking forward to the spring ahead. The chefs at the St.Bernard Hotel in Taos Ski Valley serve wonderful refreshing vibrant salads every day. Take a leaf from Cuisine St. Bernard and brighten up meals with this original new recipes.
About The Author:
Marie-Pierre Moine, internationally renowned cookbook author, with sixteen titles to her name, eagerly consented to the project after her first visit. Moine, who grew up in Paris, surrounded by the pantheon of French cuisine, now lives in London. Her writing is know for its verve and style, and its insights into the culture behind the cuisine. It is a hallmark of her books that recipes are adapted to home cooking, and she worked with Jean and the chefs at the St. B to make it so with this book.
Avocado Salad with Sweet Red Onions and Lime
Equipment
Ingredients
- For the sweet red onion garnish
- ½ red onion very thinly sliced
- on a mandolin if you have one
- rice wine vinegar to cover
For the avocado salad
- 2-3 ripe avocadoes halved
- pinch salt
- juice 1 lime
For the dressing
- 1 teaspoon sesame oil
- ⅔ Cup(s) extra virgin first cold press olive oil
- ⅓ Cup(s) apple cider vinegar
- pinch of red chile preferably Chimayo
- 1-2 tsp soy sauce
- Juice and finely grated zest of 1 unwaxed lemon
- 1 garlic clove minced
- Leaves from a few sprigs fresh mint basil or rosemary
To finish the salad
- 4 generous handfuls of baby arugula leaves washed and drained
- Black pepper
Instructions
- For the sweet red onion garnish
Cover the sliced onions with rice vinegar. Leave for 1 hour before using. If you like, cover and refrigerate for up to 3 weeks. - For the avocado salad
Slice each halved avocado into four. Remove the skin and put the flesh in a bowl, sprinkle with the salt and lime juice. Toss gently and cover. - For the dressing
Combine all ingredients and blend. Store leftover dressing in a jar in the refrigerator for up to 3 weeks. Shake before use.
To finish the salad
Put 3 tablespoons dressing in a shallow bowl. Add the arugula, and toss gently. Add the avocado and the onion, and finish off with a little more dressing (if needed) and a crank of black pepper.
