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Avocado salad with salsa verde and raspberry dressing

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

Raspberry dressing

1

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

1

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

1

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.

2

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.

3

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

4

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.

5

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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