Ripe avocado is filled with apricot for a fresh and deliciously different take on the side salad.
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 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:
- Pit and halve the avocado and apricot.
- 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.
- 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
#FarmersMarket
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Avocot Salad with Raspberries by Palatable Pastime
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