Round 2 of copycat recipes from Lemonade.
If you’re a fan of Lemonade, then you’ll love this one too! I made their Israeli couscous and it was to-die-for! Honestly, I’m going to have a hard time goin’ back to Lemonade since I know how to make it now. Woops, sorry Lemonade.
This is their popular avocado salad, with cherry tomatoes and pine nuts. It has a light lime vinaigrette. It must be eaten within a day because the avocados go brown, but I don’t really think that’s an issue anyways :p.
Lemonade’s Avocado & Cherry Tomato Salad
4 firm-ripe Hass avocados, halved, pitted, peeled, and cut into chunks
1 pint cherry or grape tomatoes, halved crosswise
1/4 cup pine nuts, toasted
1/4 cup lime vinaigrette (recipe follows)
coarse salt and freshly ground black pepper
In a mixing bowl, combine the avocados, tomatoes, pine nuts, and vinaigrette. Toss gently, taking care not to smash the pieces of avocado—you are not making guacamole! Season generously with salt and pepper. Serve chilled.
Juice of 2 to 3 limes, (about 1/4 cup)
1 tablespoon honey or agave nectar
1 teaspoon Dijon mustard
1 garlic clove, minced
1 teaspoon coarse salt
1 teaspoon freshly ground black pepper
2/3 cup canola oil
3 tablespoons chopped fresh cilantro leaves
In a blender, combine the lime juice, honey, mustard, garlic salt, and pepper. Blend on medium speed for a few seconds, and then reduce the speed to low. With the motor running, slowly add the oil until emulsified. Pour into a container or jar and mix in the cilantro. Keep any leftover vinaigrette covered in the refrigerator for up to 1 week.