kthread cooks: avocado salad

Were I to be scrupulously honest, I suppose I might admit this is less a salad and more a deconstructed guacamole.

But as I’m not so inclined, this recipe is a light dressing, a sharp uppermost layer for soft, green flesh encrusted with red salt that sparkles like garnets on top of the fruit Jenne and I found at Bee Heaven Farm this weekend.

Suitable for a quiet dinner for one in Paris, London, Miami:

Recipe: Very thinly slice one medium-sized shallot ~1.5 tbsp, put in bowl and cover with 1.5 tbsp oil, 1 tsp vinegar (of your choice, I used olive oil and Cabernet Franc vinegar), leave for five minutes. Halve avocado, remove the seed, ladle shallot mix into the hollow, squeeze lemon over the top and sprinkle with salt.

reading recommendation: The Dud Avocado, Elaine Dundy (excerpt)

listening recommendation: Madeleine Peyroux, “Dance Me to the End of Love”

avocado salad wallpaper on Flickr

drink pairing: Vinho Verde

salt recommendation: Hawaiian red

What is your ideal avocado salad?

Related posts:

  1. kthread cooks: saucy apples
  2. kthread cooks: conch fritters
  3. kthread cooks: latkes