Monday, May 2, 2016

Avocado & Spinach Snow Pea Salad :: Chef Mark Cleveland @ Hungry Harvest ::




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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