Avocado Salad with Capers and Herbs

Name: Avocado Salad with Capers and Herbs
Total time: 2400 s
Yield: 4 to 6 servings
Cuisine: American
Ingredients: 1 large bunch cilantro; 1 large bunch parsley; 2 scallions, very finely chopped; 1 jalapeño, seeded and very finely chopped, OR crushed red pepper flakes, to taste; 1 garlic clove, finely grated or minced; 1/2 teaspoon fine sea salt, more to taste; 2 tablespoons lemon juice or red wine vinegar, more to taste; 1/3 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

Ricardo @tallcook

Manhattan, New York, United States

Melissa Clark published in The New York Times this simple recipe that drew raves from my guests.

#GoldenApron23

Melissa Clark published in The New York Times this simple recipe that drew raves from my guests.

#GoldenApron23

Ricardo @tallcook

Manhattan, New York, United States

Melissa Clark published in The New York Times this simple recipe that drew raves from my guests.

#GoldenApron23

Melissa Clark published in The New York Times this simple recipe that drew raves from my guests.

Saved

Ingredients

40 minutes

4 to 6 servings

1large bunch cilantro
1large bunch parsley
2scallions, very finely chopped
1jalapeño, seeded and very finely chopped, OR crushed red pepper flakes, to taste
1garlic clove, finely grated or minced
1/2 teaspoonfine sea salt, more to taste
2 tablespoonslemon juice or red wine vinegar, more to taste
1/3 cupextra-virgin olive oil, more for serving
4Haas avocados, peeled, pitted and sliced
4 teaspoonscapers, drained
Flaky sea salt and black pepper

Saved

Steps

40 minutes

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. 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.
2

Add scallions, jalapeño/pepper flakes, garlic, fine salt and vinegar/lemon juice. Stir in oil. Taste and add more salt, vinegar/lemon juice or both, if needed.
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.