Avocado and Spicy Greens with a Pistachio Oil Vinaigrette Recipe

Avocado and Spicy Greens with a Pistachio Oil Vinaigrette

Recipe provided by John Ash

Serves: 4

Total time: 20 minutes

Preparation time: 20 minutes

This is another straightforward salad I truly enjoy whenever avocados are in season. I strongly recommend choosing Haas avocados exclusively! Pistachio oil is a richer, darker oil with a robust flavor that elevates this dish to something special. Imagine the creamy avocado paired with peppery greens and that nutty vinaigretteit's a fresh, vibrant salad that will inspire you to savor every bite and make it again and again.

Ingredients:

• 2 medium firm, ripe avocados
• 4 cups lightly packed mixed young flavorful greens such as arugula, red mustard, mizuna, cress, or similar
• Pistachio oil vinaigrette (see recipe below)
• Optional garnish: Very thinly sliced parsnips fried until crisp and golden. These can be prepared 12 hours beforehand.

Instructions:

1. Peel, halve, and remove the pits from the avocados. Toss the greens with the vinaigrette and spread them on chilled serving plates. Fan slice the avocado halves and place them on top along with the parsnip chips if using. Serve at once.

Pistachio Oil Vinaigrette

In a bowl, whisk together lemon juice, shallots, and honey until the honey is dissolved. Gradually whisk in the pistachio oil and season with salt and pepper to taste. Keep refrigerated in a covered container for up to 2 days. Makes about 1/2 cup.

Cook Mode (Keep screen awake): NEW: You may now enable Cook Mode to keep your screen active.