In two of the excellent meals we had in San Francisco last week, I ordered an avocado/citrus salad.
At Gialina, it was "blood orange & avocado salad with farro, fennel & goat gouda". [Gialina is low key and serves phenomenally fabulous pizza with a magical perfect crust.] A few days later, it was "california avocado salad with fennel, celery, citrus vinaigrette", at the Presidio Social Club. [PSC is a nostalgic throwback, like an upscale yacht club with great food and a daily Manhattan.] I loved both salads. The avocado provided lushness, the citrus made them sparkle.
Then, driving down the Pacific Coast Highway to Santa Cruz, we found a guy selling fruit out of the back of a truck in a bug out overlooking the ocean. He had boxes of tiny, jewel-toned avocados, each about the size of a kiwi and five for a dollar. Twenty cents for an avocado! I bought five even though I wasn't sure what I was going to do with them, and we were flying back to New York at the crack of dawn the next day.
Yes, reader, those avocados came home with me. A few days on the kitchen counter and they ripened up to a nice black. And I diced them, and added celery and clementines (alas, from Morocco, not California), and a splash of oil and vinegar, and yes. It's a great salad.
Avocado, Celery, Clementine salad
1 stalk of celery
1 ripe Haas avocado
1 T. olive oil
1 T. mild vinegar (I like the Unió Riesling vinegar, but you could use a champagne vinegar or a cider vinegar)
salt & pepper to taste
Finely slice the celery, less than 1/8" thick. (I know: fussy knife work.) Place in bowl. Peel the clementines. Working over the bowl, do your best to filet them - remove all of the flesh from each segment and drop the flesh in the bowl. (Yes: more fussy knife work. You could just cut each segment in half, if you must.) Peel and pit the avocado, and dice into 1/2" chunks. Add to celery and clementine. Add oil, vinegar, salt and pepper, and toss gently with a big spoon. Serve immediately.