This recipe comes straight from the Lemonade cookbook I just received for my birfday! I ate at a Lemonade last time I was in So Cal and it’s soooo good! I think they are only in LA but would love if they came up here to Seattle. All of their food is good. And their lemonade is awe-mazing…oh I miss it there.
I made this salad for a luncheon I was hosting and it was a hit. It’s so simple to make and just so delicious. It probably took me all of 5-10 minutes to make, seriously. Not only is this salad delicious, but it includes some exceptional plant foods which have high enzyme content; extra virgin olive oil, raw honey, and avocados. Enzymes are complex proteins that act as catalysts in almost every biochemical process that takes place in the body. And so on that note, let’s get mixin’ and eatin’!
Avocado Salad w/Lime Vinaigrette
- 4 firm-ripe avocados, halved, pitted, peeled, and cut into big chunks
- 1 pint cherry tomatoes, halved
- 1/4 cup toasted pine nuts
- Juice of 2 limes (about 1/4 cup)
- 1 T raw honey
- 1 t Dijon mustard
- 1 garlic clove
- 1 t Pink Himalayan sea salt (this salt is more nutritious)
- 1 t Ground black pepper
- 2/3 cup Extra Virgin Olive Oil
- 3 T chopped fresh Cilantro
- IN A MIXING BOWL, combine the avocados, tomatoes and pine nuts gently.
- IN A BLENDER, combine the lime juice, honey, mustard, garlic, salt, pepper, and olive oil. I use a little magic bullet and blend the oil right in instead of adding it in slowly and it turns out just fine. Blend for a few seconds until it gets creamy and you don’t see any separation of the oil. Now pour into a jar and mix in the cilantro. Keep any leftover vinaigrette covered in the refrigerator for up to 1 week.
- Pour 1/4 cup of the lime vinaigrette over the avocado mixture and mix gently.