Hey folks, I have been away from computer access for the past week, and will be for another week. My postings will be few, if any.
The good news is, I'll have more photos, and some great changes to the journal... so peep in in about a week and see what I have. :)
Since I'll be away I have a recipe for ya. It's not much... but it's yummy and might tide ya over!
See you soon!
Acapulco Salad
Avocados festively accented with oranges, grapes and Jicama are dressed with a tart dressing to make an unusual salad that is beautiful, delicious and nutritious. The salad should never be made more than one hour in advance, but the basic preparation of the fruits can be done ahead.
Yield: 16 servings
5 large, ripe Haas or Fuertes avocados
¼ cup freshly squeezed lime juice
2 heads fluffy leaf lettuce
5 seedless oranges, peeled and sliced into thick rounds
2 jicamas, peeled and coarsely shredded
1 large bunch (about 2 cups) seedless white grapes
Acapulco Dressing (recipe follows)
1. Halve and peel the avocados and slice into long, thin wedges. Sprinkle lime juice over all, carefully stirring to coat each piece evenly.
2. Arrange the lettuce leaves on chilled plates or in a large bowl. Alternate wedges of avocado with slices of orange. Surround the edge of the salad with shredded Jicama. Sprinkle grapes across the top.
3. Prepare the dressing and drizzle over the salad just before serving.
Acapulco Dressing
2 ripe Haas or Fuertes avocados
2/3 cup freshly squeezed orange juice
½ cup fresh lime juice
2 tablespoons honey
1 teaspoon salt
½ teaspoon caribe, or other crushed dried red chile
Place all ingredients in a blender jar and process until smooth.
YUM!
