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SALAD WEEK Continues (sorta) – Avocado Relish Salad!

Hey KS Fans,

 

I made this huge proclamation declaring it Salad Week and then I leave you hanging – I am soo sorry :( But I have an excuse (sorta)…

Did  you ever have one of those weeks where you just don’t have a second to breathe and before you blink its thursday and Shabbat is around the corner again – and you say  – one sec – wasn’t it just Monday yesterday? Well that was my week this week – The good, the bad and the ugly! I won’t go into the gory details but just let me say – yesterday started beautifully with me in control of my day! I was on schedule in the kitchen, with that days catering job at a golf course, but it ENDED with me deep deep in the weeds, 20 minutes late setting up and a forgotten pina colada cheesecake in the fridge, the arrival of 10+ house guests 5 hrs off schedule and me serving dinner and scrubbing my kitchen floors till 10pm! and oh yeah that cheesecake that took us (or rather Sara G) hrs to create and was ultimately forgotten – now hacked to pieces by my darling 19month old!

And Yes I realize this is not a real excuse but every day life .. but I wanted to cut myself some slack for not sharing this most delicious Avocado Relish Salad  for yesterdays post!

This Avocado Relish Salad is great served with simple grilled fish or chicken or eaten just by itself or on top of lettuce.

Today is looking to be somewhat calmer day – but as we women know – that can change in a heartbeat! :)

Happy Cooking

Sarah

 

 

Avocado Relish Salad

Salad:
4 firm, ripe avocados
6 dates
2 red or orange pepper

1/2 red onion, diced
2 scallions, cut into thin strips
1/4 cup crasins
1/2 cup mixed salted and roasted cashews and almonds (or use whatever roasted nut you have on hand and like best)

Dressing:
3 Tbsp. olive oil
3 Tbsp. orange juice
½ tsp. salt
1 generous pinch black pepper
2 Tbsp.  maple syrup (or honey)

Peel avocado and cut into small chunks. Pit dates and cut into cubes. Dice the peppers and red onion, and cut scallions into thin strips. Transfer fruit and vegetables to a deep bowl. Add the craisins and nuts. In a small bowl, mix the dressing, pour over the salad, and toss.

 

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About the Author

For the last 8 years Sarah Lasry has been the heart and soul of the successful and celebrated Tastebuds Gourmet Café & Flower Shop in Howell, NJ. Sarah opened and ran Tastebuds to much critical appraise for her unique approach to delicious, kosher gourmet cooking as well as her legendary parties, original style and artistic culinary flair. In 2006 Sarah wrote the acclaimed bestselling cookbook “THE DAIRY GOURMET” which revealed all the secret recipes of Tastebuds Café. With much anticipation from her many fans and fellow foodies, Sarah’s brand new cookbook “THE AT HOME GOURMET” just hit the stores with high praise and reviews. Sarah currently resides in Lakewood, NJ where she has recently left the restaurant business to concentrate on her passion for writing cookbooks and is hard at work as the Food and Home contributing editor for Binah Magazine and www. Kosherstreet.com.

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