Pink champagne has made some headlines in Israel this year, and Mother’s Day is a great occasion to have a sip.
Avocado, on the other hand, seems to have made it to all the food magazines in America in the past few months, including last month’s Bon Appetit cover. This makes many Israeli giggle, as they remember having it for dinner every day of their lives growing up, never realizing avocado toast would become a sexy, trendy dish.
The high demand for avocado, and especially for avocado toast, has sent prices soaring, but addicted millennials won’t give it up.
This Mother’s Day menu kicks the avocado toast up a notch, adds some more avocado to the green goddess dressing in the micro greens and fresh pea salad, and finishes it all up with a pink champagne drizzled over berries and whipped cream.
Avocado, tomato and egg toast
2 ripe avocados
1 tablespoon lemon juice
2 firm tomatoes
4 whole grain bread slices, toasted
3 hard boiled eggs, cold
Crushed red pepper (optional)
Cut avocado in half, remove pit and spoon flesh into a small bowl. Add lemon juice and salt and mash with a fork.
Slice tomatoes into very thin rounds.
Divide avocado between 4 slices of bread and spread evenly. Arrange tomato slices on top.
Finely grate the cold eggs directly over toast to create a nice pile. Sprinkle with a little crushed red pepper, if using. Serve immediately.
Micro greens and green pea salad with avocado-green-goddess dressing
For the dressing:
1 ripe avocado
½ cup buttermilk
4 green onions, green parts only
½ cup fresh mint leaves
¼ cup fresh basil
1 teaspoon kosher salt
For the salad:
4 cups micro greens (or 8 cups of you favorite salad greens)
1 cup fresh green peas
To make the dressing, put all dressing ingredients in a blender and mix until smooth. Add more buttermilk if the dressing seems too thick. Keep in the fridge until serving. Dressing can be prepared a day in advance.
To serve, mix greens with fresh peas. Arrange in a serving plate and drizzle dressing all around (do not mix in the dressing, as it gets very messy looking). Serve.
Pink champagne, berries and whipped cream
1 cup whipping cream, very cold
2 tablespoons honey
4 cups berry mix (blueberry, raspberry, strawberry, etc.)
About 1 cup pink champagne
Whip cold cream with honey to soft peeks.
Wash berries just before serving. Arrange in 4 serving bowls, top with cream and gently pour pink champagne around the berries. Serve immediately.
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