Friday, July 12, 2013

Delicious Summer Salad with a Creamy Lemon-Pepper-Avocado Dressing

This is another interesting salad. I make it in summer when kohlrabi and radishes are in season. When I first made it I was sort of "forced" to use these particular ingredients. My supermarket had a great produce section, but not many organic veggies on the shelves. I've got leeks, radishes, kohlrabi, English cucumbers, Haas avocados, and lemons. No lettuce, no greens. On my way home I created this recipe in my head and imagined how it would taste. Mild cucumbers and kohlrabi will get a little spicy tinge from leeks and radishes. The dressing had to harmonize with all the ingredients. It should not be too overwhelming, but also not too mild. A simple vinaigrette would probably be enough, but I intended to have this salad and nothing else for dinner so it had to be nutritious. This is how I came up with a very rich and creamy lemon pepper avocado dressing.

Organic ingredients

Ingredients for the salad:
  • 1 medium large kohlrabi
  • 1/2 English cucumber
  • 5-6 radishes
  • 1 leak 
Ingredients for the salad dressing:
  • 1 ripe avocado
  • juice of 1 small lemon
  • zest of 1 small lemon
  • 2 Tbsp virgin olive oil 
  • freshly grind black, white and pink pepper
  • Celtic salt to taste 

    undressed salad

    Method:
    • Wash and peel kohlrabi. Cut kohlrabi into halves and slice into thin slices. If you bought your kohlrabi with greens, take two to three young leaves and chop them. Place kohlrabi and the green in a bowl.
    • Wash radishes and cut them into thin slices. Chop the radish greens. Mix together with kohlrabi.
    • Wash the cucumber. Leave the peel on and cut it into slices. Mix gently with the other vegetable.
    • Wash the leak and cut it into slices. Mix with the other vegetable. Set the bowl aside. 
    • To make the dressing place flesh of ripe avocado in a food processor. Add lemon zest, olive oil, and lemon juice. Process until smooth. Add salt and a generous amount of freshly grind pepper. Blend again. You may need to add more lemon juice if your dressing turns too thick. If you think your dressing is too acidic, add 1 Tbsp of purified water.
    • Pour your dressing over the chopped vegetable and mix well. Serve right away and enjoy in good company. 

    Ready! Salad with creamy lemon pepper avocado dressing

    Most people are discarding the lemon peel. This is such a waste! If you have bought organic lemons you can eat the peel. Simply wash your lemons in warm water to remove any dirt or dust. Use the zest to add interesting gustatory nuances to your salads, salad dressings and smoothies. You can preserve lemon peel in vinegar or dry it in the sun or in your dehydrator. Dried lemon peel can be powdered and used as spice.

    And last, but not least. While making the dressing, remember to dip the halves of your avocado in ice water. This simple step will prevent avocado from turning brown. Your dressing will have the most radiant, avocado-green color, instead.

    In radiant health - passionately raw - Dominique

    Creamy lemon pepper avocado dressing
     


             
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