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Recipes that include avocado

Mizuna, Tomato, and Avocado Salad with Pomegranate Lime Dressing

Tuesday, July 14, 2009

Mizuna is new to me, a green I found at the farmer’s market, with a little sign that said something like, great in salad. It’s slightly peppery but less so than arugula, which I love but Lon doesn’t, so I thought it would be a nice compromise.  Even though I removed the thick stems and only used leaves, Lon thought Mizuna was a bit rough. It is certainly a lot stiffer than butter lettuce but I found it to be suitable for salad, so I guess it just depends on preference.

Mizuna leaves

I decided on a salad of Mizuna leaves, heirloom tomatoes, avocado, and fresh red onion, with a Pomegranate Lime Dressing. You can decide on the proportions yourself, but remember to squeeze a little lime juice over the avocado so that it doesn’t brown.

Mizuna Tomato Avocado Salad 4

Pomegranate Lime Dressing
~4 servings

  • 2 tablespoons + 1 teaspoon lime juice
  • 1 teaspoon lime zest
  • 1 teaspoon whole grain mustard
  • 1 teaspoon pomegranate molasses
  • 1/4 teaspoon ground cumin
  • 4 tablespoons extra virgin olive oil
  • kosher salt and freshly ground black pepper

Instructions –

Mix the first 5 ingredients together in a small bowl. Whisk in the olive oil gradually. You can season the dressing or the salad, just before serving.

Mizuna Tomato Avocado Salad 3

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Avomergency – Ay Caramba!

Friday, January 30, 2009

In celebration of our new multi-lingual site, we had a little fiesta yesterday at Casa de FoodMayhem. Actually, the real reason was because we bought a bunch of avocados at BJ’s last weekend and they were turning ripe very quickly. We were hoping to make it to the weekend to have some friends over, but the avocados made other plans. It was an Avomergency!

Fortunately, Justin, Sophia, Stephen, and Tim swooped in at the last minute to save us from eating lots of guacamole. And really I mean save me since Jessica doesn’t care much for avocados.

Avocados

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