Avocado update: Still have tons.
I know, I know, you feel terrible for me. Thank you.
But for real, what do I do with all of these?!! Is an avocado face mask a thing? I’m very much open to and will appreciate any and all ideas. So far I’ve made ten tons of guacamole, our favorite tomatillo avocado salsa (2 quarts), added to smoothies, breakfast with eggs, toast (obvsies), I have yet to try dessert applications. And of course, salad.
Now this salad here is the real deal summer salad. We’ve got grilled chicken to keep us satisfied, sweet cherry tomatoes or you can used chopped garden tomatoes, hard-boiled eggs to keep the Cobb thing legit. Ripe, juicy peaches, fresh sweet corn which I just boiled but you could cook that on the grill too if you want. Crispy bacon and tortilla strips which I crisped in the leftover bacon grease cause it was there and why not? Note: sub tortilla chips if preferred. Aaaaannnnddd avocado.
The dressing however, is something special. Last week I made Tieghan’s Salmon Souvlaki—that was good, you should make it—but my favorite part was the marinade. Citrus juice, balsamic, paprika, fresh herbs. I wanted to recreate it but add some queso fresco because a Cobb salad is not a Cobb salad without some sort of cheese. If you can’t find queso fresco use crumbled feta or even blue cheese instead.
Here are a few other summer salads you might want to try:
- Salpicon Fattoush Salad with Chipotle Vinaigrette
- White Cheddar Cornbread and Bacon Panzanella
- Black Bean Taco Salad with Green Chile Dressing
- All ¡Hola! Jalapeño Salads