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!
Avocado Relish Salad
4 firm, ripe avocados
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)
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.