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Delish and Snazzy Side: Avocado & Basil Salad

January 12, 2011

Oh, hello crushed almonds! Didn’t you recently appear in my kale and feta dish?

Crushed almonds: Yep! I was left over and sitting in the cupboard so I thought, why not?


As Larry David would say, this little salad side dish looks prettyyy, prettyyyy,  pretty good. As Chandler Bing would say, could it be any healthier? Maybe. Either way, give it a shot.

Avocado & Basil Salad With White Wine Dressing

– One ripe avocado (you’ll know it’s ripe when it’s a bit soft to the touch)

– Fresh basil leaves

– Crushed almonds

– Extra Virgin Olive Oil

– White Wine Vinegar

This dish makes enough for a small side for two people. I gently washed about 5 large basil leaves per person, dried them and laid them on each plate. Be careful with the rinsing because if you beat up basil leaves they get bruised. Seriously, they look bruised.

Cut the avocado. This can be difficult if you are inexperienced in avocado cutting, as I once was. I urge you to watch this video showing you how to slice an avocado. This video is where I learned that the word “avocado” comes from a word that once meant “testicle.”

Back to the salad. Place the avocado slices over the basil leaves, then sprinkle some almonds over the top.

For the dressing: You’ll only need a tiny bit because white wine vinegar is strong. Mix 2 parts olive oil and 1 part vinegar. Add a pinch of salt to the dressing, then drizzle lightly over each salad.



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