Avocado Salad with Capers and Herbs
Melissa Clark published in The New York Times this simple recipe that drew raves from my guests.
Avocado Salad with Capers and Herbs
Melissa Clark published in The New York Times this simple recipe that drew raves from my guests.
Cooking Instructions
- 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.
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