I decided to try a few retro salads that you could take to your upcoming Fourth of July festivities. It has been fun trying new things. I haven’t decided if I am going to make aspics yet! (Think jello salad with horseradish and celery…ahem.) My Settlement Cookbook has WAY more salads than my Boston cookbook, so maybe salads were more of a “country” idea with home gardens and such. Or maybe not.
Here is what the cookbook tells us about salads, and I quote:
Salads are healthful because they usually contain green leaves and vegetables which are rich in vitamins and minerals. They are used as the main dish of the meal, or as a meat accompaniment, as a separate course or as a dessert.
Wash salad greens and parsley thoroughly, dry and put in a cloth bag or closed utensil in a refrigerator to keep cold and crisp. (I usually wrap mine in a damp paper towel and put in a plastic bag. It keeps a lot longer!)
My first salad was for avocado or alligator pear salad. Sounded cool.
I had a few avocados and a ripe pineapple begging to be used. I decided to turn this is into a salsa. Think like a mango salsa! Here is the recipe that I used:
Pineapple Avocado Salsa
- 2 avocados
- 4 slices pineapple, cut into small pieces
- 2 t. salt
- 1/4 t. smoked paprika
- 4 T. lemon juice
- 2 t. lime juice
- 1/2 c. chopped cilantro
- 1/2 jalapeno, seeded, ribbed and chopped
- 1 clove garlic chopped
Mix all together and serve.
Ok, this is absolutely gross. I am still lamenting good avocados being ruined by this recipe. Try it if you must. My guess is that the paprika totally ruined it. I don’t think I would have eaten it anyway. Too weird.