Avocado Salad with Herbs and Capers
Recipe Date:
March 15, 2026
Serving Size:
4
Cook Time:
00:30:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- 1 bunch cilantro
- 1 bunch parsley
- 2 scallions, finely chopped
- 1 jalapeño, seeded and finely chopped
- 2 garlic cloves, grated or minced
- 1/2 tsp sea salt
- 2 tbsps red wine vinegar
- 1/2 cup extra-virgin olive oil
- 4 avocados, peeled, pitted, and sliced
- 4 tsps capers, drained
- flaky sea salt
Directions
Tasting Notes: The creaminess of the avocado tempers the bright acidity of the Riesling. The spicy herbs and capers pair beautifully with the lemon elements in the Riesling
Serena's Tips: You can make the herb dressing earlier in the day allowing the flavors to marinate.
Recipe:
- Website link
- Website Address: https://cooking.nytimes.com/recipes/1019410-avocado-salad-with-herbs-and-capers
Recipe courtesy of Melissa Clark for the New York Times. Photo courtesy of Andrew Scrivani for the New York Times.
