Salad with Avocado, Ginger and Almonds
09-16-2015
Author: Blog Editor in Diet for a Tiny House
Here’s a fantastic dinner salad inspired by former NY Times columnist Mark Bittman, whose retirement from journalism, sadly, was just announced. For a warm September evening when the last thing you want to do is slave over a hot stove, this is a cool, refreshing alternative dinner with all the food groups represented. Heat is necessary to toast the almonds and simmer the dressing, but it won’t take long especially on an outdoor grill. The dressing is sweet like the one in my Sweet and Crunchy Bok Choy Salad, only this one has a kick of real minced ginger. Nick went back for thirds, believe it or not. We had ciabatta dinner rolls with this.
----------Ingredients
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Salad:
Five ounces of mixed baby spinach and greens
2 small ripe tomatoes, thinly sliced or a cup of cherry tomatoes, halved
1/4 red onion, chopped into small pieces
Half cup of sliced almonds, toasted in a small pan or half cup of chopped roasted peanuts
2 large avocados, the flesh sliced lengthwise and scooped out with a spoon
Optional: 2 tablespoons toasted sesame seeds
Dressing:
2/3 cup rice vinegar
1/2 cup sugar or equivalent sweetener
4 tablespoons peeled and minced fresh ginger
Salt and pepper to taste
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Procedure
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In a shallow small pan over medium heat, toast almonds until they are golden brown. Keep swirling them carefully in the pan or turn them frequently with a heatproof spatula so they don’t burn. Set aside.
In a small saucepan, mix dressing ingredients with 4 tablespoons of water and bring to a slow boil, stirring constantly so the sugar is absorbed and the mixture reduces to a syrupy consistency, about 10 minutes. Place in a bowl and refrigerate until cool.
When ready to serve, place the greens, tomatoes, onion on individual plates. Top with the avocado. Top with the toasted almonds and optionally, sesame seeds. Drizzle everything generously with the dressing and serve. Leftover dressing can be used another time.
In a small saucepan, mix dressing ingredients with 4 tablespoons of water and bring to a slow boil, stirring constantly so the sugar is absorbed and the mixture reduces to a syrupy consistency, about 10 minutes. Place in a bowl and refrigerate until cool.
When ready to serve, place the greens, tomatoes, onion on individual plates. Top with the avocado. Top with the toasted almonds and optionally, sesame seeds. Drizzle everything generously with the dressing and serve. Leftover dressing can be used another time.
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