In many of the hottest climates around the world, the overarching theme of the local cuisine is spice! Think Thai, North African or Indian food – all cultures based close to the equator that commonly use a level of spice and heat in their food deemed intolerable by many outsiders. The rationale is that the spicy food makes you sweat, which facilitates cooling of the core body temperature. In the United States, our hot weather summer cooking tends to take a slightly more straightforward approach. We utilize the cooling and hydrating effects of cold, raw foods like fresh fruits and vegetables to keep us going in the summer heat.
This week’s recipe is the perfect summer salad, primed to take advantage of both these methods. A simple combination of citrus with Bibb lettuce brings a cooling and hydrating effect while avocado provides a dose of healthy fat. As is, this recipe has a slight sweetness that makes it a perfect pair for a hot and spicy main dish. However, the addition of a little cayenne pepper to the dressing will kick it up a notch and bring the soothing properties of this dish full circle. Top it with some grilled shrimp and call it a day… or a warm summer evening!
Mandarin Avocado Salad w/ Lime Vinaigrette
Prep Time: 15 minutes
Yield: 4 side dishes OR 2 entrée size portions
Ingredients
1 head Bibb lettuce, leaves torn
¼ red onion, sliced very thin into rings
¾ avocado, diced
2 mandarin oranges, peeled wedges
Dressing:
1 tablespoon fresh lime juice (about ½ lime)
1 teaspoon tamari
½ teaspoon honey
1 teaspoon chopped cilantro
¼ teaspoon cayenne pepper (optional)
2 tablespoons extra virgin olive oil
Fresh cracked pepper
Combine lettuce, onion, avocado and orange wedges in a large mixing bowl. Combine lime juice, tamari, honey and cilantro in a separate bowl and stir. Slowly add olive oil while whisking vigorously to incorporate evenly. Add cracked black pepper to taste. Pour vinaigrette over salad, toss and serve.
An original recipe by Jared Rice, 2009.
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