Six recently purchased avocados ripened at the same time, so it seemed like a good time to make a salad. By the time a little bit of this was added to a little bit of that there was as much salad as the two of us would be able to eat, so there are still six avocados in the refrigerator.
The ingredients for the salad were:
- black beans
- fermented red cabbage
- nopalitos (cactus)
- cherry tomatoes
- golden hominy
- red onion
- Turkish scratched green olives
- candied red Serrano chiles
- cilantro dressing
The candied Serranos were made by cooking the deseeded chiles with Turbinado sugar and kosher salt in a skillet greased with coconut oil.
The cilantro dressing was simply cilantro, jalapeño and (frozen) coconut cream blended with white balsamic vinegar.