Though it’s got a lot going on (berries, grapefruit, avocado, pink peppercorns, cilantro, basil) if you have all the ingredients on hand, it comes together very quickly. What might take the longest is to have these ingredients all on hand at the same time (pink peppercorns anyone? Actually we had those!) and to have the avocado ripe 😉
I lucked out this week and managed to have early Ontario strawberries, one perfect Ruby grapefruit, a *just* ripe avocado and a lime – I was just missing the herbs. On my daily coffee walk/ break (important to take a break from hours of online teaching!), I picked up a small bunch of basil and some cilantro to finish this off. This was perfect as a late lunch with some toasted baguette – sweet and tart and bright.
Not a combo I would have thought of, personally, but one I’ll remember when I happen to have these ingredients in the house (most likely a little bit later in the spring/ summer).
Get the recipe for Dorie Greenspan’s Spring Avocado and Berry Salad on page 97 of Everyday Dorie.
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