Avocado and Blue Cheese Salad

Avocado and Blue Cheese Salad Recipe with Pecans and White Wine Vinegar Dressing

Preparation time: 15 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Avocado and Blue Cheese Salad is a delightful blend of creamy, tangy, and sweet flavors, making it a perfect dish for those who appreciate a salad that's anything but ordinary. This recipe combines the rich, buttery texture of avocados with the bold taste of blue cheese, all balanced with the sweetness of honey-glazed pecans and a zesty lemon vinaigrette. It's a gourmet salad that's surprisingly easy to make, offering a sophisticated twist to your meal.

History

The origins of combining avocado with blue cheese in salads can be traced back to the early 20th century, when avocados began to gain popularity in American cuisine. The creamy texture of avocados and the strong flavor of blue cheese have made this pairing a favorite among food enthusiasts. Over the years, chefs and home cooks alike have experimented with adding various ingredients to enhance the salad, leading to the creation of this particular recipe that includes honey-glazed pecans for a touch of sweetness and a lemon vinaigrette for a bright, acidic contrast.

Ingredients

0.5 cup olive oil
0.25 cup white wine vinegar
0.5 tsp grated lemon rind
2 tbsp fresh lemon juice
2 tbsp honey
2 garlic cloves, pressed
1 tsp salt
1.5 cup pecan halves
1.06 cup sugar, divided
2 california avocados, peeled and chopped
0.33 cup crumbled blue cheese
8 cup mixed salad greens

How to prepare

In a bowl, whisk together the first 7 ingredients. Set aside 3 tbsp of the vinaigrette, and keep the remaining vinaigrette.
Place pecan halves in a heavy-duty zip-top plastic bag. Add 3 tbsp of the vinaigrette and 2 tbsp of sugar to the bag. Toss the pecans until they are coated with the mixture. Spread the pecans evenly onto a baking sheet.
Bake the pecans at 350° for 10 minutes, stirring twice during baking. Once done, remove the pecans from the pan and toss them with the remaining sugar. Allow them to cool.
In the reserved vinaigrette, stir in the avocado and blue cheese. Arrange the salad greens on individual plates. Sprinkle the pecans over the greens and drizzle with the vinaigrette.

Variations

For a twist on the classic recipe, consider adding sliced strawberries for a sweet contrast or walnuts instead of pecans for a different nutty flavor. For those who prefer a vegan option, omit the blue cheese or substitute it with a vegan cheese alternative.

Cooking Tips & Tricks

To ensure the best flavor and texture in your Avocado and Blue Cheese Salad, consider the following tips:

- Use ripe but firm avocados to avoid mushiness in the salad.

- Crumble the blue cheese yourself for fresher taste and better texture.

- Toast the pecans just until they're aromatic and golden for the best flavor.

- Prepare the vinaigrette ahead of time to allow the flavors to meld together.

- Toss the avocados in the vinaigrette gently to avoid breaking them.

Serving Suggestions

This salad is best served fresh. It can be enjoyed as a standalone light lunch or as a sophisticated starter for a dinner party. For a complete meal, pair it with a protein source like grilled chicken or fish.

Cooking Techniques

The key techniques in this recipe involve making the vinaigrette, toasting the pecans, and assembling the salad. Each step is designed to maximize flavor and texture, from the emulsification of the vinaigrette to the careful tossing of the salad ingredients.

Ingredient Substitutions

If blue cheese is too strong for your taste, feta or goat cheese can be a milder alternative. Maple syrup can replace honey for a different sweetness profile. For a citrus twist, orange juice and zest can be used instead of lemon.

Make Ahead Tips

The vinaigrette can be made up to two days in advance and stored in the refrigerator. The pecans can also be toasted and sugared a day ahead. However, it's best to cut the avocados and assemble the salad just before serving to ensure freshness.

Presentation Ideas

Serve the salad on a large platter for a family-style presentation or in individual bowls for a more formal setting. Garnish with extra crumbled blue cheese and a sprinkle of lemon zest for added color and flavor.

Pairing Recommendations

This salad pairs beautifully with white wines such as Sauvignon Blanc or a light Chardonnay, which complement the creamy avocado and tangy blue cheese without overpowering the dish.

Storage and Reheating Instructions

It's best to enjoy the salad fresh and not store or reheat it, as the avocados may brown and the greens wilt. However, leftover vinaigrette can be stored in the refrigerator for up to a week.

Nutrition Information

Calories per serving

Each serving of Avocado and Blue Cheese Salad contains approximately 300 calories, making it a relatively light option that's perfect as a starter or side dish.

Carbohydrates

This salad is relatively low in carbohydrates, with the primary sources being the honey and sugar used in the vinaigrette and for coating the pecans. Each serving contains approximately 15 grams of carbohydrates, making it a suitable option for those on a low-carb diet.

Fats

The Avocado and Blue Cheese Salad is rich in healthy fats, primarily from the avocados and olive oil. These ingredients contribute monounsaturated fats, which are beneficial for heart health. The blue cheese and pecans add a small amount of saturated fat. In total, each serving contains about 22 grams of fat.

Proteins

This salad provides a moderate amount of protein, mainly from the blue cheese and pecans. Each serving offers around 6 grams of protein, making it a light protein source perfect for complementing a meal.

Vitamins and minerals

Avocados are a powerhouse of vitamins and minerals, including Vitamin K, Vitamin E, potassium, and folate. The salad greens also contribute a variety of nutrients, including Vitamin A and Vitamin C. Together, these ingredients make the salad not only delicious but also nutritionally beneficial.

Alergens

This recipe contains potential allergens, including nuts (pecans) and dairy (blue cheese). Individuals with allergies to these ingredients should exercise caution.

Summary

Overall, the Avocado and Blue Cheese Salad is a nutritious option that offers healthy fats, a moderate amount of protein, and a variety of vitamins and minerals. It's a flavorful choice for those looking to enjoy a gourmet salad that's both delicious and beneficial to their health.

Summary

The Avocado and Blue Cheese Salad is a harmonious blend of flavors and textures, offering a nutritious and gourmet option for any occasion. With its combination of creamy avocados, tangy blue cheese, sweet pecans, and zesty vinaigrette, it's a salad that's sure to impress. Whether you're looking for a light lunch or an elegant starter, this recipe is versatile, delicious, and surprisingly simple to prepare.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Avocado and Blue Cheese Salad. It was a warm summer day, and I was visiting a quaint little farmer's market in the countryside. As I strolled through the aisles, taking in the vibrant colors and enticing smells of fresh produce, my eyes were drawn to a small stand where a kindly old woman was selling avocados.

I had always been a fan of avocados, with their rich, creamy texture and subtle flavor. As I chatted with the woman, she told me about a delicious salad she had been making for years using avocados and blue cheese. Intrigued, I asked her for the recipe, and she gladly shared it with me.

She explained that the key to the salad was using ripe avocados that were just the right amount of softness. She also emphasized the importance of using a good quality blue cheese, as it added a tangy, savory element to the dish. As she spoke, I could practically taste the flavors melding together in my mouth, and I knew I had to try making it for myself.

When I got home, I gathered the ingredients and set to work. I carefully sliced open the avocados, scooping out the creamy flesh and cutting it into bite-sized pieces. I crumbled the blue cheese into small chunks, savoring its pungent aroma. I then tossed the avocados and blue cheese together in a bowl, drizzling them with a simple vinaigrette made from olive oil, lemon juice, and a touch of honey.

As I took my first bite of the salad, I was transported back to that sunny day at the farmer's market. The combination of the smooth, buttery avocados with the sharp, salty blue cheese was truly a match made in culinary heaven. The vinaigrette added a bright, tangy note that tied everything together perfectly.

I shared the salad with my family, who all raved about how delicious it was. My grandchildren, in particular, couldn't get enough of it, begging me to make it for them again and again. It became a staple at our family gatherings, a dish that everyone looked forward to and that always disappeared quickly from the table.

Over the years, I have made this Avocado and Blue Cheese Salad countless times, each batch bringing back memories of that serendipitous encounter at the farmer's market. I have shared the recipe with friends and neighbors, passing on the joy and satisfaction that comes from creating something delicious from simple, wholesome ingredients.

As I look back on my culinary adventures, I am grateful for the chance to learn from so many different sources and to create my own signature dishes that bring joy to those I love. The Avocado and Blue Cheese Salad will always hold a special place in my heart, a reminder of the power of good food to bring people together and create lasting memories. And who knows what other recipes and stories I will discover in the years to come? The kitchen is always full of surprises, just waiting to be uncovered.