Umami-Packed Avocado Salad with Garlic Anchovy Vinaigrette

This umami-packed avocado salad recipe from Phyllis Grant’s Everything is Under Control: A Memoir With Recipes combines buttery avocados, crisp lettuce, fresh herbs, and a bold and zingy garlic and anchovy dressing. Plus, it happens to be paleo, Whole30, and keto-friendly, so it’s the perfect 20-minute side dish to make when you’ve got some ripe avocados!

Ingredients

For the vinaigrette

• 6 anchovy fillets packed in olive oil
• 2 large garlic cloves peeled and microplaned or very finely chopped
• 2 tablespoons sherry vinegar
• 1 shallot finely chopped
• 1 tablespoon Dijon mustard
• 4 tablespoons extra virgin olive oil

For the salad

• 8 cups mixed salad greens
• 1½ teaspoons coarse sea salt divided
• 3 medium Hass avocados
• ¼ cup coarsely chopped fresh parsley and/or cilantro

Make the vinaigrette

• Heat a small, heavy bottomed pan over medium heat. When the pan is hot, add the anchovies and a splash of their oil. Use a spatula or wooden spoon to help them disintegrate.
• Turn the heat to low and add the garlic. Cook for about 30 seconds until the garlic smells sweet and fragrant.
• Whisk in the vinegar. Once simmering, add the shallots and cook for 20 seconds.
• Take off the heat. Whisk in the mustard.
• Slowly whisk in the olive oil. Taste. Add more olive oil if it’s too tangy. If it doesn’t emulsify right away, you can pour it into a jar and shake vigorously.

Make the avocado salad

• Place the greens in a large shallow platter. Sprinkle on ½ teaspoon coarse sea salt and dress with 2 tablespoons of the dressing.

• Halve and pit the avocados. Carefully peel off the skin.

• Place the halves cut-side up on the dressed greens. Sprinkle with 1 teaspoon coarse sea salt. Spoon a tablespoon of the vinaigrette into each avocado half.

• Sprinkle fresh herbs on top and serve!

 

Recipe by Nom Nom Paleo