California Avocado Salad
Loading ...Recipe
California Avocado Salad
Tired of guacamole? Ume plum vinegar gives this avocado salad a unique and tasty flavor. I got the inspiration for this recipe from Donna, a friend of a friend. I call it California Avocado Salad because she's from California.
Times
- Prep Time : 7 min
- Ready Time : 7 min
Servings
Ingredients
- 1 can sweet yellow corn niblets, drained (11-ounce)
- 1 can white shoepeg corn, drained (11-ounce)
- 2 ripe Hass avocados, peeled, pitted and diced
- 1/2 can hearts of palm, drained and cut into bite-sized pieces (15-ounce)
- 15 grape tomatoes, halved
- 1/2 small red onion, thinly sliced
- 2 tablespoons olive oil
- 2 tablespoons toasted sesame oil
- 2 tablespoons Ume Plum Vinegar
- 2 tablespoons seasoned rice vinegar
Directions
- Place corn, avocados, hearts of palm, tomatoes, onion, oils and vinegars in a medium salad bowl.
- Toss lightly (you don’t want avocados to get mushy) and serve at room temperature.
Ume Plum Vinegar is an Asian vinegar and can be found in the specialty food aisle of your local supermarket or health food store. (It usually will not be lumped together with the other vinegars.) It has a pungent and salty taste, though, so use it sparingly. If you are watching your sodium intake, substitute additional seasoned rice vinegar. Then season lightly with salt to taste.
Video
Similar Recipes
Tags
About Jamie Geller
comments
10 Responses to California Avocado Salad
Leave a Reply
Posted in
Uncategorized
Pareve , Salads, Snacks , Fourth of July, Lag BaOmer, New Year's Eve/Day , 15-minute Prep, Meals in Minutes , Mexican & Southwest , Cooking for a Crowd, Dinner Tonight, No Cook, Quick (under 30 minutes) , Comfort Food, Picnic, Vegan, Vegetarian , Vegetable , JOK Tested
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
Like Us
Follow Us
Watch Us
Pinterest
Google Plus
I’ve substituted the Season Rice Vinegar for the Ume Plum Vinegar and it was still delicious!
I have done that too in a pinch!
Saw this video last night on JLTV in Los Angeles. Going to my kosher supermarket Cambridge Farms in Valley Village, on the way home from work today, to buy the ingredients to make this dish. Sounds yummy. Just the thing to go with a light summer meal.
Oh I am SOOOO happy – its is an absolute favorite – really I make it all the time and get requests for it from guests
! Hope you love it as much as we do.
Just made this today. I waited until the umi plum vinegar came in the mail to do it. It was so worth it! My youngest son and I ate almost the whole thing for lunch! The scent was amazing!
yay Lucinda!!! I am crazy for this dressing (the vinegars and oils smell and taste DIVINE!) use it on a green leafy salad as well.
Jamie,
I have been watching your show almost religiously ever since I found out I had JLTV, and stumbling upon this episode was awesome. I recognized Rabbi Lawrence immediately! (My husband was a member of JEC)
This salad was absolutely amazing and had my tastebuds to tingling till the last corn kernel! I am definitely making this again for every Shabbat dinner!
Thank You!
what an awesome small world!!! Thanks so much for your support! Hope you loved the salad! Here are some more videos with the good Rabbi: http://www.youtube.com/watch?v=z6Are6JZvUQ http://www.youtube.com/watch?v=wkBnjnfCvUU
http://www.youtube.com/watch?v=erhk1fK2HjY
It looks like there’s edamame in the picture. But not in the recipe. Is it meant to be included?
hey great eyes! sorry about that I explain it in the video — sometimes in place of or in addition to the avocado I add shelled edamame.