Difficulty: Easy
Time: 20 mins
Servings: 4 to 6
This salad is beautiful & filled w/ flavors. If you’re not a fan of pecans, use your
favorite nuts or substitute raw grapes, pineapple chunks, apples or pears. The creaminess of the avocado dressing
is extra special.
|
Amount
|
Measure
|
Ingredient
|
Prep
Method
|
|
1
|
Large
|
Avocado
|
Fine
dice
|
|
1
|
Tablespoon
|
Dijon
mustard
|
|
|
1
|
Teaspoon
|
Sea
salt
|
Avanti
Rosemary Salt
|
|
1/2
|
Teaspoon
|
Black
pepper
|
|
Finely dice the avocado inside the skin then transfer to a
large salad bowl with the salt, pepper & Dijon.
Mash with a big salad spoon.
|
1
|
Tablespoon
|
Organic
unsalted butter
|
Or
coconut oil
|
|
1
|
Tablespoon
|
Maple
syrup
|
|
|
1
|
Pinch
|
Sea
salt & black pepper
|
opt
|
While you prep the veggies, heat the butter and maple syrup
over medium high heat until bubbling, add in the pecans, and a pinch of salt
& pepper if desired, & toss until golden and fragrant. They are done in two or three mins. Set aside.
|
1
|
Large
|
Mineola
tangerine
|
Juice
& zest, divided use
|
|
1
|
Large
|
Navel
orange
|
Juice
& zest
|
|
1
|
Bunch
|
Spinach
|
Rough
chop
|
|
1
|
Large
|
Cucumber
|
Sliced
|
|
1
|
Cup
|
Grape
tomatoes
|
halved
|
To the avocado, add in the juice of half the Mineola &
all of navel. Reserve the other
half of the Mineola for the shallot sauté.
And stir well to complete the dressing.
Load in all the ingredients
except the evoo, snaps, shallots & the remaining half of the Mineola.
Stir the salad well and let macerate
while you prepare the snaps.
|
1/23
|
Tablespoon
|
Evoo
|
|
|
1
|
Large
|
Shallot
|
Ring
slices
|
|
1
1/4
|
Cup
|
Sugar
snap peas
|
About
1/4 pound
|
|
1
|
Pinch
|
Sea
salt & black pepper
|
opt
|
Heat the evoo in the skillet over medium high heat and add
the shallots. Saute for about two
mins until they have light color.
Add the Mineola juice, snaps & a pinch of salt & pepper if
desired & cook for one minute.
Pour over the salad in the bowl & toss well to combine. The spinach will wilt slightly. Top w/ the pecans & serve.
This salad is great served w/ falafel or mini meat or
meatless balls in pita w/ Greek yogurt.
The crunch of the pecans, snaps & cukes take it from side salad to
center stage. The technique for
using the avocado creamed in the dressing is a great way to learn to love avos
for thems that don’t quite yet.
Eating
Healthy & Delicious is a Win Win Win Situation!
Eat, Live
& Party Well
Blog post
by Chef Mark Cleveland
Chef Mark
Cleveland has joined the team of Hungry Harvest creating recipe & culinary
content for success in the kitchen with the amazing produce in each weekly Hungry
Harvest box. Visit www.hungryharvest.net/recipes/ for recipes, photos & More! Follow HungryHarvest and ChefMarkCleveland on Instagram
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the longstanding leader in organic, sustainable, local, flavorful cuisine in
Orange County, CA.
Meaning
'forward' in Italian, Avanti Natural is a culinary philosophy that integrates
the best of traditional European and Asian healthful eating with the latest
nutritional information for optimum health.
At Avanti
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