Avocado salad with herbs and capers from A Good Appetite at The New York Times by Melissa Clark

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Notes about this recipe

  • babyfork on February 16, 2021

    This was really good and I'd make it again. I didn't add the parsley cause I'm not a parsley fan. Otherwise, I followed the recipe, but just cut the avocado into chunks and tossed with the dressing.

  • mharriman on June 13, 2020

    This was very good even though I messed up and scattered whole leaves and stems of parsley and cilantro on the bottom of the salad plates instead of just the leaves. That mistake made the leaves and stems more of a presentation than an edible part of the salad. The top part, the avocado and cilantro/parsley salsa dressing, was delicious. Will repeat following the directions more carefully next time. This salad went well with black bean and mushroom quesadillas (Cooking Light recipe).

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