Hey there,

I love to make summer-y salads all year long. Living in California, we get heat in all of the seasons, whether it’s Christmas Day, or mid-March, there’s bound to be some kind of heat afoot. Salads are great for hot weather, and here is a simple green salad with some delicious tid bits, and a dressing you’ll absolutely love!

Avocado Salad

(Serves 6)

1 head red leaf lettuce

1 medium-sized ripe avocado

2-3 Persian cucumbers

1-2 spring onions (scallions)

Handful of fresh dill

4-5 radishes (optional)

1-2 teaspoons sugar

1-1 ½ teaspoons seasoned rice vinegar

2-3 teaspoons olive oil

Begin by washing your lettuce and tearing the larger leaves into bite-sized pieces. Dice the avocado, slice the cucumbers into thin coins, thinly slice the onions (white and green parts), slice the radishes into thin half-moons, and finely chop the dill. Add all ingredients to a bowl, and refrigerate until 10 minutes before serving.

The dressing is made on top of the salad, and may need to be adjusted. It is best to use less, so you can alter it to your liking, plus these ingredients distribute quite well. Start by sprinkling the sugar over the salad, and then drizzle an equal or less amount of vinegar over the sugar. Let these flavors meld and then add the oil. If dressing is too sweet or vinegary, add more oil.

What really makes this salad is the dressing. Try this dressing with just some lettuce and sliced apples.

Love and Happy Spatulas.