Blackberry & Avocado Salad with a Gingery Dill Dressing
Summer has officially hit Cornwall and I'm about to vacate the county for Ireland. Typical. Not that I don't love a jaunt 'home' but the temperature there never quite reaches the heights it does here and I always feel a slight chill even on the balmiest of days - who am I kidding, Ireland doesn't do 'balmy'. Of course, it'll be great to see the folks, spend time with my Dad who has just finished his third round of chemo, and celebrate their ruby wedding anniversary ... quite a milestone by anyone's standards! Being the creature of habit that I am though, I always find it difficult settling into a new routine - that adjustment period shows me what a home bird I really am. I crave structure and being a writer means I can construct my own timetable - a luxury that is thankfully not lost on me. There's nothing I love more than splitting my day into palatable little sections ... most of which revolve around tea/snack/lunch/coffee breaks - in a way it's bliss. Unless I'm working to a tight deadline.
Now that the book is 'done' (I've put it in inverted commas because I don't think a book is ever really done but at some point you have to move on ... plus there's always bits and bobs that need tweaking) I now find myself in a weird limbo scenario and so my inclination is to return my attention to 'Keep it Vegan'. To that end I'll be doing a few little promo things here and there (another IrelandAM appearance is on the cards for the 7th July), as well as continuing to promote my more summery recipes - perfect for the coming months! Keep an eye on my twitter and instagram accounts for details.
And then there's this blog. The place and vehicle that started this whole ball rolling. I already am feeling a lot more connected to this space than I have done in a long time ... so much so, I've even dusted off the DSLR in a bid to regain my confidence behind the camera. Slowly does it though because it really would seem that I've forgotten how to use the damn thing - settings, schmettings.
Today was a salad day (nothing special but still... ) and so I thought it would be good practice to shoot something that didn't have any time constraints or pressures. The focus still ain't perfect but I think I've been able to achieve a slightly nicer quality to these shots than I have done in a very long while. Like I said, they're a long way from being perfect but I won't go down without a fight. And now for the recipe ... creamy avocado, tart blackberries and not forgetting that gingery dill dressing, it really is a wonderfully simple seasonal salad with a difference.
what you'll need
large handful of mixed lettuce leaves
1/4 yellow pepper, finely sliced
1 spring onion, finely sliced
1/2 avocado, sliced
for the dressing
1 heaped tbsp dijon
1 garlic clove, grated
1 thumb-size piece of ginger, grated
1 tbsp red wine vinegar
1 tbsp hazelnut oil or evoo
1/2 tbsp agave
juice x 2 clementines
pinch of salt and pepper
15g freshly chopped dill
what you'll do
Arrange the salad leaves in a shallow bowl. Scatter the sliced pepper around over the leaves, sprinkle over the spring onion and dot the blackberries about the bowl.
Separate the sliced avocado into a fan shape and place in the centre of the bowl.
Place all the dressing ingredients (apart from the dill) into a bowl and whisk vigorously until it emulsifies. Add the chopped dill and whisk to combine. Spoon generously over the salad, paying particular attention to the avocado.
Finish with a final scattering of roughly chopped dill. Serve.