Early summer in San Diego usually consists of June gloom. Some years the summer is colder than the rest of the year, but this year we are lucky to have skipped over June gloom (I think...studying for most of it doesn't help) and gone right into beach weather. This means we go to the beach just like any other day of the year, but the water is warmer and there are more people getting sunburnt (usually myself included). Summer weather means fresh salads and this is one of my favorite combinations not only because of the fresh seafood, but also because the avocados come right from our backyard. ok....I don't have avocados in my backyard, although that would be pretty nice. My backyard consists of a fountain and colored plastic balls the neighbors kids have thrown over their fence but are too embarrassed to come and get. The "backyard" I am referring to is the california avocado farm in escondido. If you haven't had a perfectly ripe california avocado, they are green and full of creamy goodness. Please indulge...it's worth the $1.50.
Recipe:
1/4 Ib salmon cooked, seasoned salt and pepper
spinach
quinoa
1/2 avocado
slices of apricot
balsamic vinaigrette (balsamic vinegar, olive oil (2:1) pepper)
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