This refreshing salad is fun to make, and it’s a good recipe to experiment with using less familiar vegetables, such as edamame and jicama. The vinaigrette is delicious and full of authentic smoky flavor—we use it to drizzle over dishes like grilled vegetables and rice and beans, too.
RECIPE: Stuffed Avocado Salad with Chipotle Vinaigrette
Yields 8 servings
1 large heirloom tomato, diced, or 1 cup cherry tomato halves
1 cup cooked fresh or frozen corn, thawed if frozen
1 cup cooked fresh or frozen peas, thawed if frozen
1 cup chopped cucumber
½ red onion, thinly sliced
1 pound fresh watercress, stemmed
4 ripe avocados, halved, pitted, and peeled
½ cup hemp seeds, to garnish
1 cup plus 1 teaspoon extra-virgin olive oil or grapeseed oil
2 shallots, sliced
2 tablespoons fresh lime juice
¼ cup water
1 clove garlic, sliced
1 tablespoon apple cider vinegar
1 teaspoon chipotle chile powder
1 teaspoon smoked paprika
½ teaspoon sea salt
½ teaspoon chopped fresh cilantro
¼ teaspoon chopped fresh oregano
To make the vinaigrette, heat 1 teaspoon of the olive oil in a sauté pan over medium-high heat, add the shallots, and sauté until soft, about 5 minutes.
Combine the shallots, the remaining 1 cup of oil, the lime juice, water, garlic, vinegar, chipotle powder, smoked paprika,and salt in a blender. Blend until smooth. Transfer to a bowl and stir in the cilantro and oregano.
To prepare the salad, combine the tomato, corn, peas, cucumber, and red onion in a large bowl. Add enough vinaigrette to lightly coat the vegetables and gently toss together.
Arrange the watercress on salad plates and top with the avocado halves. Scoop the vegetable mixture into the center of the avocados. Sprinkle each serving with hemp seeds and drizzle with more vinaigrette to taste.