Avocado Salad With Herbs and Capers
Published July 17, 2018
Andrew Scrivani for The New York Times
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 large bunch cilantro
1 large bunch parsley
2 scallions, very finely chopped
1 jalapeño, seeded and very finely chopped
1 to 2 garlic cloves, finely grated or minced
½ teaspoon fine sea salt, more to taste
2 tablespoons red wine vinegar, more to taste
½ cup extra-virgin olive oil, more for serving
4 Haas avocados, peeled, pitted and sliced
4 teaspoons capers, drained
Flaky sea salt and black pepper
Nutritional analysis per serving (4 servings)
21 grams carbs; 579 calories; 40 grams monosaturated fat; 7 grams polyunsaturated fat; 8 grams saturated fat; 57 grams fat; 15 grams fiber; 656 milligrams sodium; 5 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Reserve a cup of whole cilantro leaves; finely chop the rest of the leaves and tender stems. Transfer chopped leaves to a medium bowl.
- Step 2
Reserve a cup of whole parsley leaves; finely chop the rest of the leaves and tender stems. Transfer chopped parsley to the bowl with the cilantro. Add scallions, jalapeño, garlic, fine salt and vinegar. Stir in oil. Taste and add more salt, vinegar or both, if needed.
- Step 3
Scatter the whole cilantro and parsley leaves over 4 serving plates. Fan the avocados out on top, and sprinkle lightly with fine salt to taste. Spoon the herb dressing over the avocado, making sure to include the oil in the bowl, and top with capers. Sprinkle with flaky sea salt and black pepper and serve.
Private Notes
Comments
The secret to keeping cut avacado green is to use a widely available product by Ball® called Fruit Fresh®. It is vitamin C or ascorbic acid powder, which can also be used. Added to guacamole, it will remain unoxidized and green for an astonishingly long time. This product works on many vegetables and fruits (it is outstanding for soaking raw artichokes). No, this isn't an advert, I'm just a guy in Oakland California.
With 50-iwh notes so far about how to buy and ripen avocados and keep them from browning after cutting, thought I'd weigh in with a comment on the recipe itself. Made it this afternoon. As written. Simple to make, simply delicious to eat. No need to worry about how to keep the avocados from discoloring, as discussion here, since they are sliced, plated and eaten in pretty quick order. One clove of garlic was ample. This dish, good bread, white wine. Sunday "L-inner"!
I schedule my avocados, buying them -- hard as a rock -- four or five days in advance of using. More often than not they're perfect when I use them. And if I have extra ripened avocados, they store nicely in the fridge for a couple of days.
For anyone interested in how to store avocados so that last for weeks, here is the secret. Put them(as is with skin on) in a jar submerged in water. They should give gently to the touch before you put them in the water. I was gobsmacked when after two or three weeks I cut one open and it was perfect. I am to,d you can do this with lemons and limes as well. Will be trying them next.
subbed red basil for the cilantro, and did not use garlic nor olive oil - it was still delicious
Came out great! I did add some toasted pepitas/pumpkin seeds to provide a nice bit of crunchy contrast.Herb mix kept surprisingly well for lunch the following day. I think next time some red pepper flakes are in order. I kept thinking it was missing something, but that's just my opinion, Wife loved it as served.