For sweet
I love avocados.
I am, after all, Californian. It makes sense that I both love avocados and have a very, very strong preference for the Haas variety.
When I was a kid, we had two avocado trees. I haven’t checked this, but at the time, I was told that you need two trees as they are male and female. They never grew avocados for us, though, so it is possible that they were either both male or both female. I think of them fondly anyway, though, but the fig tree definitely gets my strongest adoration.
Avocados are marvelous fruits. They are very high in fat, it’s true, but it’s the good fat. They are calorically very high, but quite good for you if you can take the calories.
I like to use them in salads, particularly with strawberries. In fact, this salad, though it varies in exact ingredients, is always an enormous hit. Recently it was praised at sanvea’s family reunion in Wisconsin.
As I like you all, I will now share with you my increasingly famous salad recipe. I’m telling you, people love this salad.
There are a few things that are always the same. Lettuce, avocado, strawberries and sanvea’s Family dressing (which I guess I’ve changed because her mom refuses to recognize it).
Use whatever lettuce you like. I have used the pre-packaged mixes, such as the Spring Mix and European Mix to good results. The avocado should be ripe, but not guac ripe. Don’t cut it too much in advance cause, as you know, it’ll brown. The strawberries should be as ripe and sweet as you can manage.
The Dressing: 1/4 water, 1/4 olive oil, 1/4 vinegar, 1/4 honey. Celery Salt, Black Pepper and dried minced garlic. The better the oil, the better the dressing. I have used balsamics, but I think the best is Zinfandel vinegar.
There are a few things I usually use: pecans, raisins OR currants (but not both), citrus of some sort
The pecans should be dry toasted. I like to do this in a saute pan. High heat. Stir or shake the pan frequently. Don’t look away because they will be not done, not done, not done, burned to hell. You have to catch them in the 3 seconds between the last not done and burned to hell. If you like, you can turn off the heat and drop in some butter and brown sugar, mix it up, and dump them onto waxed paper. But, it’s good either way. I usually candy them only if the strawberries aren’t very sweet.
If you use raisins, I recommend the golden ones.
I have used orange, tangerine, grapefruit, nectarine (not citrus, I know), blood orange and some other stuff.
Feta or a nice chevre can be good, but I have stopped doing that so much as it tends to make the salad something else - more hearty. If you’re serving a main dish and the salad and nothing else, add the cheese. It makes it more substantial.
Also, we’ve added thinly sliced red onion, usually soaked in cold water to take the sting out.
But honestly, what really makes that salad is the avocado.