This was a spontanous recipe, but the dressing is an inspiration from the book SALAD from Williams-Sonoma. My avocado was ripe and the butter salad was my son’s idea. Both of my kids loved this recipe! The sweetness of the apple, the sourness of the liquids in the dressing with the pecans inside, make this recipe a unique dressing for us.
1 organic apple, not peeled, cut in little pieces
2 celery, chopped
1/6 cup pecan, chopped
2 TB olive oil
2 tsp white wine vinegar
2 tsp apple cider vinegar
2 TBSP apple juice (we used 365 organic apple juice from Whole Foods store)
salt, pepper (we used pink salt)
1. once your ingredients are chopped or cut in little pieces, in a bowl, add all the liquids, olive oil, the vinegars, honey, apple juice, salt, pepper, then add the apple, celery and the pecan, mix. Let it rest in the refrigerator for about 20 minutes, so the flavors blend.
2. before serving, but the avocado in slices, place in butter salad, add the dressing on top and eat as a wrap.
Susana @ Delicioso y Divertido