Avocado salad with salsa verde and raspberry dressing

Time 50 minutes
Yields Serves 4
Avocado salad with salsa verde and raspberry dressing

Raspberry dressing


In a blender, combine the raspberries, balsamic vinegar and lemon juice and puree. With the bender running, slowly add the olive oil, blending to emulsify and form a dressing. Season with ¼ teaspoon salt and a scant 1/8 teaspoon pepper, or to taste. This makes 1 ½ cups dressing, which will keep up to 1 week, covered and refrigerated.

Salsa verde


In a blender, combine the vinegar, oil and garlic clove and puree together. Adding a small handful at a time, slowly add the cilantro and parsley leaves in batches, blending after each addition until all of the leaves are added. Season with ¼ teaspoon salt, or to taste. This makes ½ cup salsa verde, which will keep up to 2 days, covered and refrigerated.

Avocado salad


Halve the avocadoes lengthwise, discarding the seeds. Peel the halves, and lightly glaze each half with the prepared salsa verde. Place the halves, cut side down, in each of 4 salad bowls.


Dice the tomatoes and place in a bowl. Drizzle over a thin layer of oil (1 generous tablespoon) and a large pinch of salt, tossing to lightly coat. Set the tomatoes aside for about 5 minutes to marinate.


In a separate bowl, very lightly dress the leaves with salsa verde and raspberry dressing.


Divide the diced tomatoes among the 4 bowls, arranging them around each of the avocado halves. Layer the lightly-dressed leaves on top of the tomatoes (do not cover the avocado.


Garnish each serving with flowers, and place a piece of toast on the side. Serve immediately, with extra dressing and salsa verde on the side.

Adapted from a recipe by chef Aitor Zabala.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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