A few weeks ago in Montauk my friend Rina was raving about the way she makes kale salad — “just massage avocados into it, and that’s your dressing!” — so I obviously had to try it for myself. She was right to rave; it was delicious. B loved it too. In fact I think he finished his plate before me, which is very unusual in our house.
I’m on a little bit of a simple summer salad kick right now. In this heat — nay, humidity — I just can’t stomach anything heavy. Plus what’s better than fresh veggies, herbs and citrus — all on one plate.
I’ve wanted to make a fish taco dinner party since we moved into the LoveNest in September. I’ve scoured for recipes, marinades, toppings, and finally found this one on Love & Lemons which sounded absolutely divine. Sure, there seemed to be a long grocery list and a lot of prep time — but it seemed worth it.
The payoff? B not only told me this was his favorite dinner party meal yet, but he also confessed this: “I realized this was going to be my first time ever having tacos without cheese — and I was nervous — but they really didn’t need it. The slaw and avocado cream were more than enough flavor.”
I love guacamole — any time of day, with any kind of meal, or as a meal in itself — I just love it with all my heart. I’ve made it smoky (by roasting the peppers or adding a smoky hot sauce), I’ve made it fruity (by adding chopped mango or pineapple), but for this dinner party I decided to keep it O.G.: original guac.
There were plenty of other exciting flavors in the meal — starting with the chile-lime cashews — and followed by the delicious mango, cucumber, jicama salad, which I’m going to post tomorrow. Stay tuned for that recipe — and others! — there are still 3 more parts to this Mexican fiesta dinner party extravaganza.
PS: another reason to make your own guac at home — Grub Street says you’re shelling out big $$$ for it at your fave Mexican joint.