Greens, Avocado, and Blueberry Salad
At her summer home on Martha's Vineyard, food scholar and cookbook author Jessica B. Harris keeps specialty salts and vinegars on hand to bring instant interest to salad dressings. Here, a honey-ginger white balsamic is the backbone of a sweet and fragrant sesame-honey-ginger dressing that adds a mildly piquant kick to the fresh peppery greens and creamy avocado in this colorful side salad. The blueberry-honey sea salt made on Martha's Vineyard is absolutely worth sourcing for both its pleasantly fruity and tart flavor and its stunning purple hue. While these specialty ingredients add an elegant touch, the Food & Wine test kitchen also came up with a few simple substitutions to make this recipe without them (see Note).
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Recipe Summary
Ingredients
Directions
Make Ahead
Dressing can be made up to 2 days in advance.
Note
Blueberry-honey sea salt can be purchased at mvseasalt.com. Flaky sea salt may be used as a substitute but will not provide the same mild salinity and slight tartness. If you don't have honey-ginger white balsamic vinegar, whisk together 3 tablespoons white balsamic vinegar, 2 teaspoons honey, and 1 1/2 teaspoons grated peeled fresh ginger.