Garden Lettuce Salad with Skirt Steak, Avocado & Toasted Pumpkin Seeds

This recipe is just a simple garden lettuce salad, but the avocado, toasted pumpkin seeds, and skirt steak make it much more satisfying. A mandoline works especially well to quickly, easily, and evenly slice the carrots and radishes.

• 1 clove garlic, pounded to a smooth paste with a pinch of salt
• 2 Tbs. freshly squeezed lime juice; more as needed
• 1 Tbs. red-wine vinegar; more as needed
• 1 tsp. cumin seed, toasted and lightly ground (so still a little coarse)
• 1⁄2 tsp. sweet paprika
• Kosher salt
• 9 Tbs. extra-virgin olive oil
• 1 shallot, thinly sliced
• 1⁄2 cup pumpkin seeds (pepitas)
• One 1-1⁄4-lb. skirt steak, cold
• Freshly ground black pepper
• 2 ripe avocados
• 4 large handfuls assorted mild garden lettuces, about 8 ounces total, washed and dried
• 2 medium-size carrots, very thinly sliced
• 3 radishes, such as French breakfast, very thinly sliced
• Aleppo pepper, for sprinkling (optional)

To make the vinaigrette, combine the garlic, lime juice, vinegar, cumin, paprika, and a pinch of salt in a small bowl. Let sit for 5 to 10 minutes. Whisk in 6 Tbs. of the olive oil. Taste with a leaf of lettuce and adjust the vinaigrette with more lime juice, vinegar, or salt if necessary. Set aside.

Put the shallot in a small bowl and cover with ice water. (The ice water crisps the shallot and helps remove some its hot and gassy flavor.) Set aside.

Warm a small sauté pan over medium heat and add 1 Tbs. of the olive oil and the pumpkin seeds. Fry the seeds, tossing or stirring frequently, until golden, about 3 minutes. Transfer to a plate lined with a paper towel and season with salt.

Cut the skirt steak into about 6-inch lengths and return it to the refrigerator until shortly before you are ready to cook it. (Because skirt steak is so thin, you want the beef cold to prevent it from overcooking before it browns.) Season the beef with salt and coarsely ground black pepper. Warm a large cast-iron skillet over high heat until very hot.

Add the remaining 2 tablespoons olive oil and place the beef in the pan without overlapping the strips. Cook until the beef is nicely browned, 2 to 3 minutes. Turn and cook on the opposite side until medium rare, 1 to 2 minutes more; time will vary depending on the thickness of the meat. (If necessary, reduce the heat to medium high to finish cooking thicker sections of the meat.) Transfer to a plate and let rest for about 5 minutes.

Cut the avocados in half lengthwise, remove the pits, and slice the flesh diagonally into about 1⁄4-inch slices. Set aside.

Drain the shallot. Put the salad greens in a large work bowl; sprinkle the shallot, carrots, and radishes on top and season with salt and pepper. Gently toss the salad with just enough vinaigrette to lightly coat the greens. Taste and add more salt if necessary. Add about half of the pumpkins seeds and toss once more. With a delicate hand, transfer the salad to a platter or individual serving plates, evenly distributing the seeds, carrots, and radishes that may have fallen to the bottom of the bowl. Then, using a large spoon and starting at the very edge of the avocado (where skin meets flesh), scoop the flesh out of the avocado in one swoop. Separate the avocado slices and tuck them here and there among the greens. (At this point, I like to season the avocado, as best I can, with salt.) Thinly slice the meat against the grain. Arrange the skirt steak on the side or in the salad. Drizzle any remaining vinaigrette on and around the salad, focusing on the avocado and beef. Sprinkle the Aleppo pepper (if using) and the remaining pumpkin seeds on top. Serve immediately.

Spicy Chipotle Shrimp, Avocado and Corn Fajitas

Arrange the fajitas and fixings on a buffet table, bar style, for casual entertaining, or serve the components on various platters at the table.

• 1 lb. shrimp (26 to 30 per lb.), peeled and deveined
• 4 Tbs. olive oil
• 1 tsp. chili powder
• Kosher salt and freshly ground black pepper
• 1 large Haas avocado (about 1/2 lb.), cut into 1/2-inch dice
• 1 chipotle, minced, plus 1 Tbs. adobo sauce (from a can of chipotles en adobo)
• 1 lime, half juiced (about 1 Tbs.) and half cut into wedges
• 1 large yellow onion, thinly sliced (about 3 cups)
• 1 large clove garlic, minced
• 1 cup frozen corn, thawed, or the kernels from 2 ears corn
• 8 corn tortillas, warmed
• 1/4 cup coarsely chopped fresh cilantro

Tip:

To heat the corn tortillas but keep them from ripping or cracking, warm them in a nonstick skillet over medium-low heat, 10 to 15 seconds on each side, and then put them between layers of damp paper towels until they are ready to be served.

Toss the shrimp with 1 Tbs. oil, the chili powder, 1/4 tsp. salt, and 1/2 tsp. pepper. In a medium bowl, mash the avocado with the chipotle and adobo sauce, lime juice, and 1/4 tsp. salt.

Heat 1-1/2 Tbs. oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the shrimp and cook, stirring, until they turn pink and become just firm to the touch, about 2 minutes. Transfer to a large plate.

Reduce the heat to medium, and add the remaining 1-1/2 Tbs. oil to the pan. Add the onion, sprinkle with 1/2 tsp. salt, and cook, stirring, until the onion softens and starts to brown, about 6 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the corn and shrimp, and cook, stirring, until they heat through, about 2 minutes.

Let your guests help themselves by spreading the avocado on a warm tortilla and topping the spread with some of the shrimp mixture, a squeeze of lime juice, and a sprinkling of the cilantro.

Avocado, Mango, and Pineapple Salad with Pistachios and Pickled Shallots

A shower of peppery greens balances the sweetness of the mango in this salad, and lets the avocado shine through.

• 1 medium shallot (1 to 2 oz.), sliced into very thin rings
• 2 Tbs. Champagne or rice vinegar
• Kosher salt
• 3 Tbs. extra-virgin olive oil
• 1 tsp. red wine vinegar
• 2 cups baby arugula or watercress
• 1/4 cup roasted, salted pistachios, coarsely chopped
• 1 Tbs. thinly sliced fresh mint
• 1 Tbs. thinly sliced fresh basil
• Freshly ground black pepper
• 3 medium firm-ripe avocados (6 to 7 oz. each), pitted, peeled, and sliced lengthwise 1/4-inch thick
• 2 kiwis, peeled, halved, and sliced 1/4 inch thick
• 1 medium mango seeded, peeled, and sliced lengthwise 1/4 inch thick
• 1/2 medium pineapple, peeled, cored, and cut into 1/2-inch dice (about 2 cups)

In a medium bowl, toss the shallot with the Champagne vinegar and a pinch of salt and set aside for 10 minutes, stirring once. Drain the shallot into a small bowl and reserve the vinegar. Whisk the olive oil and red wine vinegar into the shallot vinegar.


In a medium bowl, toss 1 Tbs. of the vinaigrette with the pickled shallots, arugula or watercress, pistachios, mint, basil, 1/4 tsp. salt, and a few grinds of pepper. Arrange the avocado, kiwi, mango, and pineapple on a platter. Drizzle with the remaining vinaigrette and season to taste with salt and pepper. Top with the arugula mixture and serve immediately.

Guacamole with Roasted Chile, Cumin, and Feta

Rather than the expected jalapeño, this recipe uses roasted poblano or New Mexico chile for a more rounded flavor. A pinch of cumin, crumbled feta, and crisp slivered radishes flatter the avocado as well.

• 1 small fresh green New Mexico or poblano chile
• 1 medium lime
• 3 medium firm-ripe avocados (6 to 7 oz. each), pitted and peeled
• 3 medium scallions, white and light-green parts only, chopped
• 5 Tbs. chopped fresh cilantro
• 1/4 tsp. ground cumin, preferably freshly ground
• Kosher salt
• 1/2 cup medium-diced fresh tomato
• 2 radishes, slivered (about 2 Tbs.)
• 1 Tbs. crumbled feta
• Store bought or homemade corn tortilla chips, for serving

On a gas stove, turn a burner to high and set the chile directly over the flame, turning it with tongs, until completely charred, 5 to 8 minutes. Alternatively, on an electric stove, heat the broiler on high and char the chile on a baking sheet placed directly under the broiler. Put the chile in a bowl, cover, and set aside to steam and loosen the skin. When cool enough to handle, peel, seed, and finely chop.


Finely grate the zest from the lime and then squeeze the juice. Put the avocado in a bowl and coarsely mash with a potato masher. Stir in the lime zest and 2 Tbs. of the lime juice along with the scallions, cilantro, cumin, and 1/2 tsp. salt. Season to taste with salt and lime juice, and then fold in the chile and tomato.


Heap the guacamole into a bowl and garnish it with the radishes and feta. Serve with tortilla chips.

Cold Avocado Soup with Chile-Lime Pepitas

Sumptuous yet light (hint: use yogurt instead of cream), this soup makes an elegant starter. Skillet-roasted pepitas with lime and chile add a welcome crunch.

• 1 medium poblano chile
• 1 small white onion, sliced into 1/4 -inch-thick rings
• 2-1/2 cups lower-salt chicken broth; more as needed
• 2 medium firm-ripe avocados (6 to 7 oz. each), pitted, peeled, and cut into large chunks
• 1/2 cup chopped fresh cilantro
• 2 Tbs. chopped fresh flat-leaf parsley
• 2 tsp. chopped fresh marjoram or oregano (optional)
• 1/4 cup fresh lime juice (from 2 medium limes)
• 1 tsp. ground cumin
• 1/2 tsp. ground coriander
• Kosher salt
• 1/2 cup plain whole-milk yogurt
• 1 tsp. extra-virgin olive oil
• 1/2 cup pepitas (pumpkin seeds)
• 1/8 tsp. pure New Mexico chile powder; more for serving

On a gas stove, turn a burner to high and set the poblano directly over the flame, turning it with tongs, until completely charred, 5 to 8 minutes. Alternatively, on an electric stove, heat the broiler on high and char the poblano on all sides on a baking sheet placed directly under the broiler. Put the poblano in a bowl, cover, and set aside to steam and loosen the skin. When cool enough to handle, peel, seed, and cut the poblano into 1/4 -inch dice.


Heat an 11- to 12-inch cast-iron skillet over medium-high heat, add the onion and cook, turning a few times, until soft and browned in places, about 5 minutes.


In a blender, purée until smooth all but 1 Tbs. of the poblano, the onion, broth, avocado, cilantro, parsley, marjoram or oregano (if using), 2 Tbs. of the lime juice, cumin, coriander, and 1 tsp. salt. Blend in the yogurt. Season to taste with more salt. Chill well.


Heat the oil in a 10-inch skillet over medium heat. Add the pepitas and cook until they begin to pop and color a bit, about 3 minutes. Add the remaining 2 Tbs. lime juice, the chile powder, and 1/8 tsp. salt and stir until the juice has evaporated, leaving a film on the pan.


Season the soup to taste with salt and thin with broth if necessary. Divide among 6 cups or small bowls and garnish with the pepitas, the remaining poblano, and a few pinches of chile powder.

Cilantro-Lime Guacamole

Taste your guacamole as you're making it. Avocados can take a fair amount of lime juice and cilantro, but since both of these ingredients can vary in strength, it's a good idea to taste as you go.

• 2 medium-size ripe avocados
• 2 to 3 Tbs. fresh lime juice
• 3/4 tsp. kosher salt; more to taste
• 1/2 tsp. ground coriander
• Pinch ground cumin
• 3 to 4 Tbs. chopped fresh cilantro
• 1 tsp. minced fresh jalapeño 

Halve the avocados, pit them, and scoop the flesh with a large spoon into a small mixing bowl. Sprinkle the 2 Tbs. lime juice over the avocados, add the salt, coriander, and cumin, and use a wooden spoon to break up the avocados, stirring until they're coarsely mashed. Stir in 3 Tbs. of the cilantro and the jalapeño. Taste and add more lime juice, cilantro, and salt as needed. Transfer to a small serving bowl and serve with tortilla chips.

Jícama, Avocado, Radish & Orange Salad with Cilantro

The cool, crunchy jícama and radishes in this salad make a glorious contrast to the buttery avocado and sweet-tart oranges.

• 4 oranges
• 1 tsp. cumin seeds
• 1 clove garlic
• Kosher salt
• 5 Tbs. fresh lime juice; more to taste
• Large pinch cayenne
• 1/4 cup extra-virgin olive oil
• 1 small jícama (about 1-1/4  pounds)
• 8 small red radishes, cut into very thin round slices
• 5 scallions, dark green tops trimmed; cut diagonally into thin slices
• Freshly ground black pepper
• 2 large ripe but firm avocados
• 1 cup packed fresh cilantro leaves

Finely grate 2 tsp. zest from the oranges and set the zest aside. With a sharp paring knife, slice the ends off the oranges. Stand each orange on one of its cut ends and pare off the rest of the peel in strips, making sure to remove all of the pith. Working over a small bowl, carefully cut the orange segments away from the connective membrane. Squeeze the membranes over the bowl to get any remaining juice.

Put the cumin seeds in a small, dry skillet and toast over medium heat until slightly browned and aromatic, about 1 minute. Remove from the skillet and let cool. Grind the seeds to a fine powder in a mortar and pestle or an electric spice mill.Using a mortar and pestle or the flat side of a chef’s knife, mash the garlic to a paste with a pinch of salt. Put the garlic paste and cumin powder in a small bowl (or keep it in the mortar) and whisk in the 2 tsp. orange zest, 3  Tbs. orange juice (from the bowl of orange segments), the lime juice, and the cayenne. Let the mixture sit for 5  to 10 minutes, and then whisk in the olive oil.

Meanwhile, peel the jícama and it cut into 1/8-inch-thick matchsticks 2 to 3 inches long. In a large bowl, combine the jícama, radishes, and scallions. Season with salt and pepper and toss with about two-thirds of the vinaigrette. Set aside for 5 to 10 minutes to let the flavors mingle.

Just before serving, thinly slice the avocados diagonally. Lay half of the avocado slices in a shallow bowl and season with salt and pepper. Drizzle some of the remaining vinaigrette on the avocado. Add the cilantro and orange segments to the bowl of jícama and toss gently. Taste and adjust the seasoning with more salt, pepper, and lime juice if needed. Put the jícama salad on top of the sliced avocado and tuck the remaining slices of avocado into the salad. Season the top slices with salt and drizzle with the remaining vinaigrette. Serve immediately.

Quinoa and Avocado Salad with Dried Fruit, Toasted Almonds, and Lemon-Cumin Vinaigrette

Besides its attractive maroon color, red quinoa has a slightly deeper, nuttier flavor than white quinoa. Both, however, are excellent in this bright, lemony salad.

• 3 Tbs. raisins (preferably a mix of dark and golden)
• 2 Tbs. dried apricots, thinly sliced
• 1 cup red or white quinoa, rinsed well
• Kosher salt
• 1 large lemon
• 3 Tbs. extra-virgin olive oil
• 1/4 tsp. ground coriander
• 1/4 tsp. ground cumin
• 1/4 tsp. sweet paprika
• 2 medium firm-ripe avocados (6 to 7 oz. each), pitted, peeled, and cut into 1/2-inch chunks
• 2 medium scallions, white and light green parts only, thinly sliced
• 2 to 3 Tbs. coarsely chopped toasted almonds
• Freshly ground black pepper

In a medium bowl, soak the raisins and apricots in hot water for 5 minutes. Drain and set aside.


In a 2-quart saucepan, bring 2 cups water, the quinoa, and 1/2 tsp. salt to a boil over high heat. Cover, reduce the heat to medium low, and simmer until the water is absorbed and the quinoa is translucent and tender, 10 to 15 minutes. (The outer germ rings of the grain will remain chewy and white. Some germ rings may separate from the grain and will look like white squiggles.) Immediately fluff the quinoa with a fork and turn it out onto a baking sheet to cool to room temperature.


Finely grate the zest from the lemon and then squeeze 1 Tbs. juice. In a small bowl, whisk the lemon zest and juice with the olive oil, coriander, cumin, paprika, and 1/4 tsp. salt. In a large bowl, toss the vinaigrette with the quinoa, raisins, apricots, avocado, scallions, and almonds. Season to taste with salt and pepper and serve.

Forty Shades of Green Salad

I named this light, refreshing salad after a famous song by Johnny Cash about Ireland. It’s a nice starter or side for spring menus.

For the vinaigrette:

• 3 Tbs. extra-virgin olive oil
• 1 Tbs. plus 1 tsp. fresh lime juice
• 1 tsp. honey
• Big pinch of kosher salt
• 1 coarse grind of fresh pepper

For the salad:

• 1 large head Boston lettuce, largest outer leaves and damaged leaves removed, washed, dried, and torn into bite-size pieces
• 3/4 cup loosely packed fresh parsley leaves (I like a mix of flat and curly)
• 1 large (or 1-1/2 small) Belgian endive, damaged leaves removed, halved lengthwise, cored and thinly sliced crosswise (1/4 inch)
• 2 to 3 scallions (white and light green part only), very thinly sliced on the diagonal
• 1 small ripe but firm avocado

Make the vinaigrette:

In a small bowl, combine all the vinaigrette ingredients and whisk until thoroughly emulsified (it will look creamy).

Make the salad:

In a large mixing bowl, combine the lettuce, parsley, endive, and scallions. Gently toss the greens thoroughly with about 2 Tbs. of the vinaigrette. Mound the greens onto four salad plates (white looks nice), arranging any endive and parsley pieces that have fallen to the bottom of the bowl on top.

Cut the avocado in half and remove the pit. Slide a large spoon between the skin and flesh to peel each half. Slice the avocado halves crosswise in very thin half-moons (1/8 inch thick).

With the flat side of a chef’s knife, transfer the avocado halves to the mixing bowl, fan them out slightly, drizzle over another 1 Tbs. of the vinaigrette, and gently toss just to coat the avocado, keeping the slices somewhat together. Arrange a little pile of avocado slices on one quarter of the salad, propped up against the mound of leaves. Drizzle the whole salad with a tiny bit more vinaigrette and serve right away.

Quinoa and Avocado Salad with Dried Fruit, Toasted Almonds, and Lemon-Cumin Vinaigrette

Besides its attractive maroon color, red quinoa has a slightly deeper, nuttier flavor than white quinoa. Both, however, are excellent in this bright, lemony salad.

• 3 Tbs. raisins (preferably a mix of dark and golden)
• 2 Tbs. dried apricots, thinly sliced
• 1 cup red or white quinoa, rinsed well
• Kosher salt
• 1 large lemon
• 3 Tbs. extra-virgin olive oil
• 1/4 tsp. ground coriander
• 1/4 tsp. ground cumin
• 1/4 tsp. sweet paprika
• 2 medium firm-ripe avocados (6 to 7 oz. each), pitted, peeled, and cut into 1/2-inch chunks
• 2 medium scallions, white and light green parts only, thinly sliced
• 2 to 3 Tbs. coarsely chopped toasted almonds
• Freshly ground black pepper

In a medium bowl, soak the raisins and apricots in hot water for 5 minutes. Drain and set aside.


In a 2-quart saucepan, bring 2 cups water, the quinoa, and 1/2 tsp. salt to a boil over high heat. Cover, reduce the heat to medium low, and simmer until the water is absorbed and the quinoa is translucent and tender, 10 to 15 minutes. (The outer germ rings of the grain will remain chewy and white. Some germ rings may separate from the grain and will look like white squiggles.) Immediately fluff the quinoa with a fork and turn it out onto a baking sheet to cool to room temperature.


Finely grate the zest from the lemon and then squeeze 1 Tbs. juice. In a small bowl, whisk the lemon zest and juice with the olive oil, coriander, cumin, paprika, and 1/4 tsp. salt. In a large bowl, toss the vinaigrette with the quinoa, raisins, apricots, avocado, scallions, and almonds. Season to taste with salt and pepper and serve.

Avocado Salsa

Put a few generous spoonfuls of this salsa into soup bowls and then ladle Yellow Tomato Gazpacho over it.

• 2 small Haas avocados, cut into small dice
• 1 small hot red chile, seeded and minced
• 1 small red onion, cut into small dice
• 1 red heirloom slicing tomato, seeded and diced
• 1 Tbs. finely chopped fresh cilantro
• Juice of 1 lime
• 1/4 cup extra-virgin olive oil
• Kosher salt and freshly cracked black pepper

In a medium bowl, stir together the avocado, chile, onion, tomato, cilantro, lime juice, olive oil, and salt and pepper to taste. Refrigerate, covered, for at least 20 minutes and up to 3 hours before serving.

Chicken Paillards with Avocado and Pomegranate Salsa

Chicken paillards (thinly pounded chicken breasts) cook quickly and provide a delicious canvas for this inspired tart-sweet salsa.Watch our test kitchen demo to learn a mess-free technique for seeding a pomegranate.

For the Chicken

• Four 4- to 6-oz. boneless, skinless chicken breast halves
• 1/4 cup fresh lemon juice
• 3 Tbs. extra-virgin olive oil
• 1 Tbs. pomegranate molasses
• Kosher salt and freshly ground black pepper

For the Salsa

• 1 large lemon
• 1/2 medium pomegranate
• 3 small scallions, white and light-green parts only, thinly sliced
• 2 medium firm-ripe avocados (6 to 7 oz. each), pitted, peeled, and cut into 1/4-inch dice
• 2 Tbs. extra-virgin olive oil
• 2 tsp. chopped fresh flat-leaf parsley
• 1 tsp. finely diced seeded jalapeño
• 1 tsp. pomegranate molasses
• Kosher salt

Prepare the Chicken

Pound each chicken breast between pieces of plastic wrap until about 3/8 inch thick. In a shallow bowl, stir the lemon juice, 2 Tbs. of the olive oil, the pomegranate molasses, 3/4 tsp. salt, and 1/4 tsp. pepper. Add the chicken, turn to coat well, cover, and refrigerate for at least 20 minutes and up to 1 hour.

Make the Salsa

Finely grate the zest from the lemon and then squeeze 1 Tbs. juice. Pick the seeds out of the pomegranate, discarding any pith, and put them in a bowl. Add the lemon zest and juice, scallions, avocado, olive oil, parsley, jalapeño, pomegranate molasses, and 1/2 tsp. salt. Fold gently with a rubber spatula. Season to taste with more salt.

Cook the Chicken

Heat 1/2 Tbs. of the olive oil in 12-inch skillet over medium heat. Add 2 of the chicken breasts and cook until lightly browned, about 3 minutes. Flip and cook until lightly browned on the other side and cooked through, about 3 minutes more. Transfer the chicken to a plate and cover to keep warm. Repeat with the remaining 1/2 Tbs. oil and 2 chicken breasts. Serve the chicken with the salsa spooned over the top.

Jícama, Avocado, Radish & Orange Salad with Cilantro

The cool, crunchy jícama and radishes in this salad make a glorious contrast to the buttery avocado and sweet-tart oranges.

• 4 oranges
• 1 tsp. cumin seeds
• 1 clove garlic
• Kosher salt
• 5 Tbs. fresh lime juice; more to taste
• Large pinch cayenne
• 1/4 cup extra-virgin olive oil
• 1 small jícama (about 1-1/4  pounds)
• 8 small red radishes, cut into very thin round slices
• 5 scallions, dark green tops trimmed; cut diagonally into thin slices
• Freshly ground black pepper
• 2 large ripe but firm avocados
• 1 cup packed fresh cilantro leaves

Finely grate 2 tsp. zest from the oranges and set the zest aside. With a sharp paring knife, slice the ends off the oranges. Stand each orange on one of its cut ends and pare off the rest of the peel in strips, making sure to remove all of the pith. Working over a small bowl, carefully cut the orange segments away from the connective membrane. Squeeze the membranes over the bowl to get any remaining juice.

Put the cumin seeds in a small, dry skillet and toast over medium heat until slightly browned and aromatic, about 1 minute. Remove from the skillet and let cool. Grind the seeds to a fine powder in a mortar and pestle or an electric spice mill.Using a mortar and pestle or the flat side of a chef’s knife, mash the garlic to a paste with a pinch of salt. Put the garlic paste and cumin powder in a small bowl (or keep it in the mortar) and whisk in the 2 tsp. orange zest, 3  Tbs. orange juice (from the bowl of orange segments), the lime juice, and the cayenne. Let the mixture sit for 5  to 10 minutes, and then whisk in the olive oil.

Meanwhile, peel the jícama and it cut into 1/8-inch-thick matchsticks 2 to 3 inches long. In a large bowl, combine the jícama, radishes, and scallions. Season with salt and pepper and toss with about two-thirds of the vinaigrette. Set aside for 5 to 10 minutes to let the flavors mingle.

Just before serving, thinly slice the avocados diagonally. Lay half of the avocado slices in a shallow bowl and season with salt and pepper. Drizzle some of the remaining vinaigrette on the avocado. Add the cilantro and orange segments to the bowl of jícama and toss gently. Taste and adjust the seasoning with more salt, pepper, and lime juice if needed. Put the jícama salad on top of the sliced avocado and tuck the remaining slices of avocado into the salad. Season the top slices with salt and drizzle with the remaining vinaigrette. Serve immediately.

Chunky Guacamole

There are few dishes as simple yet easily varied as guacamole. This version lets the flavor and texture of the avocado shine through, amply reinforced with cilantro, red onion, and a splash of lime juice. It can be set out as a dip, used as a garnish for tacos or chili, or spread on sandwiches and burgers

• 1 medium tomato, finely diced (about 1 cup) 
• 1/2 small red onion, finely diced (about 3 Tbs.)
• 1/2 cup coarsely chopped fresh cilantro
• 3 Tbs. fresh lime juice
• 1/4 tsp. crushed red pepper flakes
• Kosher salt
• 2 large Haas avocados (about 1 lb.), cut into 1/2-inch dice

In a medium bowl, toss the tomatoes with the onion, cilantro, lime juice, red pepper flakes, and 1 tsp. salt, and let sit for about 5 minutes. Add the avocado and gently mash it into the tomato mixture with a fork. Serve immediately.

Summery Avocado BLTs

These sandwiches are wonderful as is, though you can certainly layer on some sliced turkey or sharp Cheddar if you like. Pick up the best ingredients—a juicy heirloom tomato, fresh lettuce, and good-quality bacon—to ensure the best flavor in this classic sandwich.

• 2 large Haas avocados (about 1 lb.)
• 1 Tbs. fresh lemon juice, more to taste
• Kosher salt
• 1 large tomato (about 3/4 lb.), 8 slices
• 2 Tbs. olive oil
• 8 thick slices bacon (about 10 oz.)
• 1 large Vidalia onion, cut into 1/2-inch-thick rounds (about 8 rounds)
• Eight 1/2-inch-thick slices bread (rustic white, whole wheat,or sourdough), toasted
• 8 Boston lettuce leaves

In a small bowl, mash one of the avocados with the lemon juice and 1/4 tsp. salt. Taste and season the avocado with more lemon juice and salt if needed. Slice the second avocado into thin slices. Fan the tomato slices on a large plate, drizzle with 1 Tbs. oil, and sprinkle with 1/2 tsp. salt.

In a large (12-inch), heavy-duty skillet (like cast-iron), cook the bacon with the remaining 1 Tbs. oil over medium heat, flipping occasionally, until it browns and renders much of its fat, about 5 minutes. Transfer the bacon to a plate lined with paper towels. Add the onion rounds to the skillet, sprinkle lightly with salt, and cook until they start to brown, about 2 minutes.

Flip and cook until the other sides brown but they are still firm, about 2 more minutes. Remove from the heat.

For each sandwich, spread the mashed avocado on one bread slice. Top with 2 slices of tomato, 2 onion rounds, bacon, lettuce, and avocado slices. Add the remaining slice of bread, and serve.

Grilled Shrimp 'Margarita' with Avocados & Garden Tomatoes

• 1 lb. large shrimp in the shell (about 24), thawed completely if frozen and blotted dry
• 2 Tbs. olive oil
• 1/4 cup good-quality tequila
• 1/4 cup fresh lime juice
• 1/4 cup fresh orange juice
• 2 Tbs. tomato ketchup
• 2 Tbs. green Tabasco or other jalapeño hot sauce
• Kosher salt and freshly ground pepper to taste
• 2 cups diced ripe heirloom or garden tomatoes, drained (from about 3 medium tomatoes)
• 2 medium to large ripe avocados, peeled, pitted, and diced
• 1 bunch scallions (green tops only), thinly sliced
• 1 small white onion, finely diced (optional)
• Lime wedges for garnish
• Coarse sea salt (optional; I like French fleur de sel)
• Saltine crackers

Heat a gas grill to medium high or prepare a medium-hot charcoal fire. (If using charcoal, be sure the grate is hot, too.) Put the shrimp in a large bowl and mix with the olive oil until well coated. Put the shrimp on the grate directly over the heat and grill until pink and almost cooked through, 4 to 5 minutes, turning once halfway through. Let cool completely.

An hour before serving, whisk together the tequila, lime juice, orange juice, ketchup, and green Tabasco. Peel  the shrimp, cut them into large pieces (about 1/2 inch), and toss with the tequila mixture. Cover and refrigerate for 1 hour.  Just before serving, season the shrimp mixture with salt and pepper. (Alternatively, omit the kosher salt at this stage and sprinkle on a coarse sea salt like fleur de sel just before serving.) Gently fold in the tomatoes, avocados, and scallions, mixing well. Using a slotted spoon, portion the mixture into individual serving bowls or margarita glasses. Garnish with a sprinkling of onion (if using), a wedge of lime, and the optional sea salt. Serve immediately with the crackers.

Border Guacamole

• 5 ripe avocados, preferably Haas    
• 1/3 cup chopped fresh cilantro
• 1 medium red onion, finely chopped
• 2 jalapeño chiles, stemmed, seeded, and finely chopped; more to taste
• 3 Tbs. freshly squeezed lime juice
• 1-1/2 tsp. salt
• 1/2 tsp. freshly ground black pepper
• Shredded lettuce (optional)
• Sliced tomatoes (optional)

Cut the avocados into quarters and remove the seeds. Peel the fruits and put them in a mixing bowl. Mash them with a potato masher or fork until chunky. Add the cilantro, onion, chiles, lime juice, salt, and pepper and mix with a fork until all the ingredients are evenly dispersed. Mound the guacamole on a bed of shredded lettuce and garnish with the sliced tomatoes on the side.

Guacamole with Roasted Chile, Cumin, and Feta

Rather than the expected jalapeño, this recipe uses roasted poblano or New Mexico chile for a more rounded flavor. A pinch of cumin, crumbled feta, and crisp slivered radishes flatter the avocado as well.

• 1 small fresh green New Mexico or poblano chile
• 1 medium lime
• 3 medium firm-ripe avocados (6 to 7 oz. each), pitted and peeled
• 3 medium scallions, white and light-green parts only, chopped
• 5 Tbs. chopped fresh cilantro
• 1/4 tsp. ground cumin, preferably freshly ground
• Kosher salt
• 1/2 cup medium-diced fresh tomato
• 2 radishes, slivered (about 2 Tbs.)
• 1 Tbs. crumbled feta
• Store bought or homemade corn tortilla chips, for serving

On a gas stove, turn a burner to high and set the chile directly over the flame, turning it with tongs, until completely charred, 5 to 8 minutes. Alternatively, on an electric stove, heat the broiler on high and char the chile on a baking sheet placed directly under the broiler. Put the chile in a bowl, cover, and set aside to steam and loosen the skin. When cool enough to handle, peel, seed, and finely chop.


Finely grate the zest from the lime and then squeeze the juice. Put the avocado in a bowl and coarsely mash with a potato masher. Stir in the lime zest and 2 Tbs. of the lime juice along with the scallions, cilantro, cumin, and 1/2 tsp. salt. Season to taste with salt and lime juice, and then fold in the chile and tomato.


Heap the guacamole into a bowl and garnish it with the radishes and feta. Serve with tortilla chips.

Yellow Tomato Gazpacho with Avocado Salsa

This soup is a beautiful way to show off ripe Yellow Taxi tomatoes, but if you can’t find them, substitute any truly ripe, in-season tomato. This recipe makes a jumbo batch of gazpacho. Take some to the picnic in a thermos or other leakproof container and save the rest for another day.

For the soup:

• 5 lb. Yellow Taxi tomatoes or other ripe yellow or red heirloom tomatoes, cored and cut into chunks
• 3 cloves garlic
• 1 English or regular cucumber (about 3/4 lb.), peeled, seeded if necessary, and cut into large pieces
• 1 medium yellow bell pepper, seeded and cut into large pieces
• 1 small red onion, cut into large pieces
• 1/2 small hot red chile (or to taste), seeded and cut into large pieces
• 1/2 cup red-wine vinegar
• 3/4 cup extra-virgin olive oil
• Kosher salt and ground white pepper

For the garnish:

• Avocado Salsa
• 6 each red and yellow cherry tomatoes, cut in half

Make the soup:

Working in batches, purée the tomatoes, garlic, cucumber, yellow pepper, onion, chile, vinegar, and olive oil in a blender until smooth. Strain the mixture through a fine sieve into a bowl. Press on the solids with a wooden spoon in order to extract as much liquid as possible; discard the solids. Season to taste with salt and pepper. Refrigerate in an airtight container for at least 2 hours or up to two days.

To serve:

Taste the soup and adjust the seasonings. Spoon 2 generous Tbs. of the avocado salsa in the center of each soup bowl. Pour or ladle the gazpacho over the salsa and garnish with the cherry tomato halves.

Frisée, Avocado, and Grapefruit Salad

It’s best to layer this elegant salad, so the avocado and grapefruit don’t weigh down the delicate greens. If you like, you can mix a handful of arugula or thinly sliced radicchio with the frisée.

• 3 to 4 medium heads frisée (about 4-1/2 oz. each)
• 3 medium pink grapefruit 
• 1 medium shallot, minced (1/4 cup)
• 1-1/2 Tbs. Champagne vinegar; more as needed 
• 1 Tbs. fresh lemon juice  
• Kosher salt 
• 6 Tbs. extra-virgin olive oil
• 2 firm-ripe avocados, pitted, peeled, and thinly sliced lengthwise  
• Freshly ground black pepper 
• 1/3 cup coarsely chopped fresh cilantro or flat-leaf parsley

To prepe the frisée

Remove the green outer leaves from the frisée and discard or reserve for another use. Trim off any dark green tips and cut off the root ends (you should have about 5 cups).

Finely grate 1 tsp. zest from one of the grapefruit. Trim the entire peel from all of the grapefruit and then cut the segments free from their membranes. 

Combine the grapefruit zest, shallot, vinegar, lemon juice, and a pinch of salt in a small bowl. Let sit for 5 to 10 minutes. Whisk in the olive oil. Taste with a leaf of frisée and season the vinaigrette with more vinegar or salt if necessary. Set aside.

Arrange the avocado slices on a platter or distribute among individual serving plates. Season with salt. 

Put the frisée in a large bowl and season with salt and pepper. Gently toss with just enough vinaigrette to lightly coat the greens. Taste and season with more salt if necessary. Gently scatter the frisée on and around the avocado (the salad will be somewhat flat). Nestle the grapefruit slices into the salad.  Drizzle more vinaigrette on the salad, focusing on the avocado; you may not need it all. Sprinkle with the cilantro and serve.