This weekend I found myself talking with friends, rather too animatedly, about my love of avocado’s…turned out they also loved them so I didn’t feel like too much of a weirdo! I have always loved avocado’s but my love has definitely grown since moving to California where they always seem to be in abundance, amazingly large and beautifully ripe. I love that, when in season, I can get two or three for a dollar and, if I stop at a roadside fruit stand sometimes 10 for a dollar!!! I’ll quite happily eat them for every meal – with eggs for breakfast, on toast for lunch and in a salad for dinner.
We’ve tried them every which way (I think) but one of my favourites is in a salad that I have dubbed California in a Bowl, because it not only uses avocado but also a sprinkling of toasted almonds, and every Californians favourite leaf, kale. Apparently the new kale for 2015 is cauliflower but I don’t think CA has fully embraced this new veg trend yet! Before I share I will divulge that I snaffled this recipe from a friend, and I’m hoping he won’t mind if I share it with you…
Sean’s Avocado Kale Salad aka California in a Bowl
1 Bunch of Kale (Lacinato/Dino works best)
2 Tbsp’s of Toasted Almonds
1 Clove of Garlic (or more if you prefer)
1 Tbsp Mayonaise
Crush garlic into a paste (using a mortar and pestle if you have one). De-stem the kale and slice thinly. Roughly chop almonds. Peel, pit and slice the avocado.
In a small bowl, combine mayo, garlic paste, juice from half of the lime, and a drizzle of olive oil.
In a medium bowl, add kale, a bit of juice from the other half of the lime and a dash of olive oil. Tenderise the kale scrunching it with yours hands. Combine kale, chopped avocado and almonds. Add as much of the garlic mayo dressing as you like. Toss.
You can also substitute the lime with lemons and mayo with Greek yogurt, crème fraîche or sour cream.
Top Tip: to ripen avocado’s put them in a paper bag with a banana, if you have one, and leave for a day or two.