Salad Archive

SALAD OF THE MONTH

Salads and summer just seem to go together...and ever since I've discovered an herb/mesclun mix by Earthbound Farm Organic it's been my salad mix of choice for almost every salad I make that calls for mixed greens!  Click here for a description of the different greens and herbs used in this salad mix.

Earthbound is more than just salad greens so be sure to check out their website and look for their excellent products at your supermarket.  Place close attention to the expiry date printed on the label of the clamshell boxes of salad greens - as salad greens are so perishable you also want to be sure that your supermarket has a large turnover of this product and that they are refrigerated and that the expiry date has not expired!

Avocado, Peach and Herb Mesclun Salad

Cut 2 Haas avocados in half, lengthwise. For an easy way to remove the avocado half from its shell is to use a spoon - place the spoon between the avocado and the shell and wiggle the spoon around the shape of the avocado half and spoon out the avocado. 

To remove the pit, place that half of the avocado in the palm of your hand on top of a kitchen towel - using a knife that you are comfortable handling,  hit the pit with the heel of the knife and twist the pit out.  Use the kitchen towel to remove the pit from the knife blade.  Use the spoon again to remove the avocado half as described previously.

Next, wash and dry 2 ripe peaches.  Using a paring knife cut into the peach around from the stem and twist apart the two halves.  If you have "freestone" peaches the pit will come out easily, if you have "clingstone" peaches, the pit will stay in one half.  Either way, cut peaches into thin wedges.

Next, take a good handful of the Earthbound Organic Herb Salad mix  for each portion of salad you will need.  I find that I get 4 servings from each clamshell box of greens but you may want more or less per serving.

Add salad greens to a large mixing bowl - drizzle on about 2 tablespoons of a good aged Balsamic vinegar and about 2 tablespoons of a good Extra Virgin olive oil.  Grind salt and pepper to taste and toss the greens lightly.   Place an equal portion of the dressed greens on four salad plates.  Arrange the avocado slices on each portion and serve.

Yield: 4 servings

Note: Dress the salad greens just before serving or else the greens will become wilted and soggy.