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Avocot Salad with Raspberries #FarmersMarketWeek

Ripe avocado is filled with apricot for a fresh and deliciously different take on the side salad.
Avocot Salad with Raspberries

Avocot Salad with Raspberries

By Sue Lau | Palatable Pastime

Today is the last day of #FarmerMarketWeek and I am sad to see it go. Today I started feeling like autumn is waiting in the wings to make an early arrival. I heard my first migrating goose today. And I was browsing Twitter when I saw some PSL type recipes  being shared as well as a crafts post for a wreath with a pumpkin on it. It’s too soon!

But for today, I wanted to share with you this creative post for an Avocot salad. And what exactly is an avocot anyway?

Well, I had seen somewhere someone was sharing a recipe of an avocado stuffed with fruit. The thought of it must have went to the back of my mind. Later when I was at the market and saw both avocados and plums next to each other I got a crazy turducken type idea. But next to each  other, the apricot seemed more suitable since it as a bit smaller.

I added raspberries for color but you don’t really need it. And I kept things simple with just a few other ingredients and a vinaigrette made with homemade raspberry vinegar. At any rate, I do hope you like it. I did!

Avocot Salad with RaspberriesTomorrow I will be posting Chanterelles with Roasted Garlic Butter Noodles- a recipe adapted from one by Andrea Nguyen. It’s been cooling its heels in my archive since I got the mushrooms late last year when mushroom season was pretty much over. I decided to hold it until better times. Like now. So definitely try that one. It’s fabulous!

Avocot Salad with Raspberries

Avocot Salad with Raspberries

  • Servings: 2
  • Difficulty: easy
  • Print

Avocot Salad with Raspberries
Ingredients:

  • 1 ripe avocado (not overripe)
  • 1 ripe apricot, halved and pit removed
  • 1/2 cup fresh raspberries
  • 2-3 cups baby greens
  • few thin slivers of red onion
  • 2 tablespoons toasted pine nuts
  • 3 tablespoons raspberry vinegar
  • 2 tablespoons extra-virgin olive oil
  • salt and black pepper

Method:

  1. Pit and halve the avocado and apricot.
  2. Use a large spoon to excavate the avocado, carving out extra space for the apricot from the middle as needed; tuck apricot inside and slice.
  3. Serve avocot slices on baby greens with the raspberries, onions, and pine nuts, whisking together the oil and vinegar for the vinaigrette, seasoning with s&p as desired.

From the kitchen of palatablepastime.com


Avocot Salad with Raspberries

#FarmersMarket

Friday Recipes

Avocot Salad with Raspberries by Palatable Pastime
Cashew Vegetable Fried Rice by Red Cottage Chronicles
Fresh Peach Milkshake by Family Around The Table
Grilled Basil Chicken & Tomatoes by Jolene’s Recipe Journal
K.C.’s Zucchini Bread by Cooking with Carlee
Raspberry Lemon Cupcakes by The Redhead Baker
Rustic Tomato and Ricotta Tart by A Kitchen Hoor’s Adventures
Veggie Noodle Salad by Simple and Savory
Watermelon Cucumber Mojitos by Culinary Adventures with Camilla

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