- Hey bakers, John Kanell from "Preppy Kitchen" here.
Today, we're gonna be making
this delicious, super quick avocado salad
with tons of fresh citrus, creamy dreamy burrata,
and a couple other things that I guarantee you'll love.
Let's get started.
First off I'm gonna mince like maybe a couple
of tablespoons of shallot.
This is optional.
You could use garlic, you could use onion,
or you could skip it all together.
But, I just love the taste it gives.
A little bit of bite.
(techno music)
Add that into our little mason jar.
Okay, as well as you can.
And now let's add in a quarter cup of vinegar.
I'm using a blackberry vinegar 'cause I
got this as a gift and it's really tasty,
but anything is fine.
There we go.
And while we're at it, we're gonna add
in a few thyme leaves.
Just rip 'em up.
Let that all infuse while I work on the rest of my prep.
Here we go.
Okay, set that aside.
Now for the avocados.
I am horrible at choosing avocados.
I know you're supposed to feel them
and make sure they yield a little bit
and then you could lift the stem up.
And if it's super green, it's not ripe.
If it's less green, you have a better chance,
but I think cutting into them is the best way.
So, let's see.
Ah!
So exciting.
Very happy about this.
All right.
This I will set aside later.
I don't want it to brown.
In the meantime, let's get some premiums
of grapefruit, orange and blood orange.
Okay to get a premium, we're gonna start off
by removing the skin including the pith.
(chuckling)
So pretty.
I love the color.
Continue that process.
Now, use your knife and just cut inside
of the membranes so all you're left with
is that premium of beautiful citrus.
Continue this process for all the citrus fruits
you're using, and you'll have a basket full of joy.
(chuckling)
Or a bunch of premiums for your salad.
And the membranes have a ton of juice on them,
and are delicious.
I love snacking on them.
It makes me happy.
If you want to make this salad,
but you don't have like access too blood oranges,
or grapefruits, or oranges, just use any kind
of citrus that you enjoy.
I think that grapefruits add a really nice kind
of acidic bite to them, and the oranges are pretty.
So you can use one type of orange,
or you can skip the oranges all together
if you are minding your sugar.
This recipe calls for three tablespoons
of orange juice in the dressing,
but today I'm just gonna let all these juices
from my premiuming lay in that bowl
and then I'm gonna dump them into the dressing.
Look at that.
Okay.
This is not trash, this is delicious,
so don't throw it away.
Oh!
Look at this.
It's so funny 'cause sometimes for a blood orange,
you totally get cheated and it's like
a regular orange with like a little tiny bit
of like a speck of red in it.
But sometimes you get these beautiful colored ones.
I mean, look at this color.
Oh my gosh.
It's so beautiful.
Blood oranges taste very similar
to a regular orange by the way.
If anything, they're less acidic.
They have a milder taste.
In my opinion.
Now if you want, instead
of doing the whole premium thing
it's really pretty to take little slices
after you've removed the skin and pith
and these look beautiful on your salad laid on top.
It's also quicker, and less juice wasteful.
So you can have a combination.
See, that looks wonderful.
It catches the light.
Little jewels.
Last one, I have a Cara-Cara orange.
So I looked crazy at the grocery store yesterday,
'cause I had a giant bag full of citrus.
I'm shooting a lot of orange
and grapefruit things today, so.
Maybe they thought I was healthy.
I'm just gonna cut this directly in.
I would like to have some of these sliced again.
And you can cut the slices in half
so they're more of a nice bite size.
Remember, a sharp knife is a safe knife.
(ding)
With a sharp knife you know what you are getting.
Like it can slice through things
like butter including my fingers,
so you have better control over it.
With a dull knife, you're kind
of like hacking into things,
and that's when the dangerous part happens.
That's why those cheese graters are such an issue.
Oh my gosh.
Because they're not very sharp,
and you're kind of just like sawing away.
So nice.
All those citrus' have a really distinct flavor.
I have a few tomatoes here.
They're gonna provide a nice little earthy garden punch.
If you don't like tomatoes, leave 'em out.
I didn't come around to raw tomatoes until I
was like well into my twenties, so I get it.
I'm cutting little slices.
Just so you can be mindful of like what will fit
on to a fork.
There we go.
Now for our avocado.
And, we're almost done.
So fast.
You're gonna use two or thee avocados
in this and go totally hog wild crazy.
I love avocados.
They're so creamy.
My kids are also obsessed with them,
so I rarely get to eat them.
They always just like wolf them down right away.
Like the worst job of peeling ever.
Trying to do a pretty job peeling,
so I can have nice slices of avocado.
This one, ah what happened?
There we go.
So beautiful.
I love that.
One more.
If you're in a rush, you can make this salad
so quick by just like chopping the heck out
of everything.
It doesn't have to look pretty.
The taste is beautiful.
These avocados are naked.
Let's slice them up,
and I'm gonna reserve one half for the garnish
on top just to make it look really pretty.
Okay, we can place this in here.
Along with, mmm, lemme clean my hands.
I'm adding in a few handfuls
of leaves, also known as salad greens.
You can give them a little bit of a rip
if they're kind of large.
I would recommend either mixed greens, butter lettuce,
or some spring greens.
Gonna finish up my dressing now.
I have a quarter cup of vinegar
and few tablespoons of minced, or roughly chopped
(chuckles)
What are these called?
(beep)
Shallots.
So I have a quarter cup of vinegar,
and a few tablespoons of minced or finely chopped scallops.
(chuckles)
(beep)
Shallots.
And I'm adding in a quarter cup of olive oil.
Mmm.
Good amount of pepper.
Like maybe have a teaspoon of salt.
You can add some more salt to taste after
you give this a good mix.
Don't think I forgot that citrus.
There we go.
Mostly in there.
Good job, John.
Give this a good shake to emulsify.
We're gonna mix this up
with my clean hands just a little bit.
Now we're gonna transfer into my serving bowl,
and finish the presentation.
This is so good, I cannot wait to try it.
This is enough for like two people
if you're having something else for lunch, or just for you.
(chuckles)
I'm sprinkling in half a cup of garbanzo beans.
I love chickpeas.
They're really healthy, they
have a lot of flavor, very creamy, and protein.
Take some of that reserved avocado and spread it around.
You can also bring in to the front some
of those beautiful citrus pieces
so people can see what's in this wonderful salad.
The finishing touch on my already beautiful salad
is amazing burrata.
If you haven't had burrata it's like mozzarella
and heavy whipping cream had a baby.
You buy them in these little like milk baths basically.
And it looks like a fresh mozzarella,
but the little nib feels like mozzarella.
On the inside, it's all full of that jiggly, wiggly curd.
This stuff makes me more excited than it should.
But, what your gonna do is cut it open
and just break it up into a few pieces.
It's very dramatic when you cut it open though,
'cause it all kind of like explodes out.
(dramatic music)
You see on the inside,
it's like molten cream.
I don't know how to describe it.
It's very decadent.
So if you want this to be your healthy lunch salad,
you would skip the burrata.
But, you know, you only live once so.
(chuckles)
(dramatic music)
Last little bit is our dressing.
I'm in heaven.
I cannot wait.
Look at this.
This is some warm weather magic.
I love it.
This salad is beyond.
It was so easy to make, and
if you'd like some more texture
you could add croutons or serve it
with like a wonderful french bread.
Ooh, okay.
(patting)
The shallots added some much extra like crunch and bite.
Just perfect, even though there's only a couple
of tablespoons in there.
And, my God, the burrata and avocado makes
this creamy and so luxurious.
If you like this recipe, check out my fish tacos.
They are so crunchy, creamy, delicious, even
though my avocados were not ripe, and that made me very sad.
Still good though.
For something totally different
but still vegetarian, check out my Spanakopita video.
It's a Greek spinach pie, and it is fantastic.
You will love it.
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