For the first time since the "holidays", I can see bare shelf space in my refrigerator. I searched the vegetables drawers to see what remnants remained that I could put together for a refreshing salad this early January. I discovered several avocados buried under the parsley, carrots and other staple items. They were too unripe to use at the time of purchase and then forgotten about. I also had a few blueberries and my favorite sweet tiny cucumbers. A good start, but maybe this salad would need lettuce. Yes, I had beautiful curly frisse lettuce still in good shape.
The salad came together quite nicely. The avocado paired extremely well with the citrusy blueberries, tossed with my Dijon Agave Vinaigrette dressing. Chunky bites of crisp cucumber and a bit of curly lettuce to complete the salad, all showered with a sprinkling of flakey sea salt.
Avocado & Blueberries Winter Salad
1 large ripe avocado
1/3 cup fresh blueberries
2-3 small sweet cucumbers (sometimes called Persian)
1 cup frisse or curly endive lettuce, torn into small pieces
flakey sea salt to season as desired
Peel and cut the avocado into large pieces; cut the cucumbers into large pieces. Place the avocado, cucumber, blueberries, and torn lettuce into a small mixing bowl. Toss together with 2-3 tablespoons of Dijon Agave dressing. Sprinkle with the flakey sea salt to season well.
Dijon Agave Vinaigrette
1 tablespoon Dijon mustard
1 tablespoon agave sweetener
3/4 teaspoon kosher salt
a few grinds of black pepper to taste
2 tablespoons white wine vinegar or champagne vinegar
7 tablespoons extra virgin olive oil
Add the Dijon mustard, agave, salt and pepper to a medium size bowl. Using a whisk, mix to combine. Whisk in the vinegar. Slowly drizzle in the olive oil, whisking while you drizzle to emulsify the ingredients into a creamy consistency.