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Salad Fest 2011 - Avocado Salad

Salad Fest 2011 - Avocado Salad

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

Ingredients:

  • 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.

 

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