The title above is incorrect. First, try as I might, I could not find an avocado that wished to be eaten today. I felt a bit like Goldilocks - too soft, too hard - without ever reaching the stage of just right...It is also incredibly hot today and, for some reason, the idea of eating squid today did not sit right with me. I substituted a hard-boiled egg for the seafood, which tasted fine but the salad was definitely less interesting without the sticky fishiness and the texture of the grilled squid that I intended to drape over the other ingredients and sprinkle with almond bits so I would not omit it were I you.
Should you wish to make the salad as originally planned, please use half of a beautifully ripe avocado and the body of one squid, cut open into a rectangle and lightly scored n a diamond pattern, brushed with olive oil, sprinkled with salt and cooked under the broiled for a couple of minutes. Once it starts to curl up at the ends it is done, so spritz it with lemon juice, and you will have what I originally intended to put in the salad.
Please note that salad week is taking place in L.'s absence and all salads are for 1 person.
1 squid, head and tentacles removed, (cooked as above or 1 hard-boiled egg for protein)
1 cup cauliflower rice (AKA the world's most boring, overrated ingredient)
2 garlic scapes or 1/4 of a red onion, peeled and sliced into quarters
3 baby peppers, 1/2 a red pepper or a few slices of pre-roasted peppers from a jar
1/2 avocado, sliced into thin slices
1/3 cup edamame beans, shelled and cooked according to directions on the package
Lettuce if so desired
5 almonds, roughly chopped
1 tsp olive oil
1 serving of turmeric-carrot-ginger dressing
Preheat the oven to 400.
Blanch the garlic scapes in boiling water. Drain and pat dry.
Place them, along with the peppers on a parchment paper lined baking tray and drizzle with the oil. Bake for 20 minutes, turn off heat and allow to cool in the oven while you organize the rest of the salad. When cool, pull off the stems and remove skin and seeds.
Make the salad dressing and toss the cauliflower rice with 2 teaspoons of it.
Cook your squid as described above.
To assemble, place all the ingredients separately on a plate, or toss together in a bowl. Add dressing according to taste and check for salt.
Inspiration recipe, here.