Avocado-Pine-Nut Salad and Doting on our Loved Ones

Hi everyone. I was speaking with a woman the other day who told me of how her mother used to serve hot hors d’ouevres to her father before dinner every night when he returned home from work. Upon hearing this , some of you may be thinking , “You’ve got to be kidding! “. I have to say, I think it is a lovely image. Anti-feminist? Not at all!

I am fortunate enough to have a husband who treats me well, works hard all day, compliments me on how I look when I feel old and haggard and does a fair share of childcare and household duties. Why is it so wrong to take care of HIM with the gift of my homemade edibles? He deserves it!

Many of us look at cooking as a task of an oppressed housewife. I don’t, because I have the freedom to do all sorts of interesting projects and endeavors that were not available or offerred to the 1950s housewife. I have a full life, like many of you, but WANT to cook because it is creative, enjoyable and important for my family . Do I sound holier than thou stating that I feel like many women are missing out if they don’t learn how to cook? If so, so be it! I only want the best for all of you!

If you feel that you have tried, have learned, and still have no interest, that’s another story. Please give yourself the gift of making a concerted effort and then decide if cooking is for you. Again, it is a learned skill that improves with practice. No one is born a cook and you won’t know if you can do it (Oh, and you can!)if you don’t try.

Here’s one of my husband’s favorite salads, created by my friend, Kristin:

1 Avocado peeled and cubed into 1/2 inch pieces
2-3 TBS toated pine nuts
Olive Oil
Kosher Salt or Fancy Salt like Fleur de sel
1-2 Peeled Granny Smith Apples in approx. 1/2 inch pieces
Green part of 1 Scallion, chopped in thin rings

Gently combine avocado chunks and apples in a med. sized bowl. Drizzle olive oil to taste and top with a pinch of salt, scallions and pine nuts. Gently combine and serve. D-licious! Enjoy!


One Response

  1. I served this on a bed of chopped red leaf romaine drizzled with a little olive oil, and it was absolutely delicious. And so is the Mongolian BBQ sauce on an earlier blog posting. Thank you, Alma!

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