I get inspired every now and then to try something new, after visits to my local farmers market and to the corner store, La Grande, just a block from my house.
La Grande has a really nice produce selection for such a modest-sized store. Their avocados are great!
Avocados, I've heard, are one of those "fat-burning" foods, which probably means they're just the ticket for some—or many—of us to help handle that "Covid 15" issue we've been dealing with on and off during these lockdowns. You know the issue I mean, those "extras" that have been padding our midriffs every now and then during this pandemic.
But I wasn't inspired to create this salad until my visit a couple of days ago to the farmers market. The mushroom guy was there again, but there was also a new vendor, one I hadn't seen before. Granted, it's been at least a few weeks since I've ventured out on a Saturday for those delicious delectables, so maybe I missed something in the interim.
Well, as for the new vendor, she was selling sprouts—not just individually, by type, but also in "salad mixes", which I was unfortunately too late for—that were locally grown, a mere mile from the market and the price seemed about right, so how could I not indulge in at least one package?
As you already know, I got the red radish sprouts. (She also still had broccoli sprouts, which sound enticing as well.)
The minced onion, garlic, and celery mix, simmered, I should mention, is a go-to of mine as part of the base for cream soups.
Without further ado, here's what you need to do to make this salad.
Ingredients:
- One small-to-medium avocado
- About ⅛-¼ cup each of minced onion, garlic, and celery
- ~1-2 oz oyster mushrooms, separated
- Dried basil leaves
- Butter
- Extra virgin olive oil
- Sea salt
- Black pepper
- Soft Mexican cheese (similar to mozzarella)
- Lemon juice
- Red radish sprouts
Saute the mushrooms in butter and olive oil, sprinkled with basil. Simmer the onion, garlic, and celery in butter and olive oil for 15-20 minutes or until tender.
Peel and mash the avocado and spread it out on a large plate as the bed of the salad.
Add a suitable amount of the onion/garlic/celery mix; you can use any leftovers for another dish.
Add the sauteed mushrooms.
Sprinkle with sea salt and black pepper, then squirt lemon juice on the salad to taste.
Add the cheese, cut into small, thin pieces—enough to cover most of the salad.
Top it off with a liberal helping of the red radish sprouts.
Enjoy!