In medium bowl, mix together:
- 1 avocado peeled and cut into ½” (1.5 cm) cubes
- 1 large (or 2 small) tomatoes, cut into ½” cubes
- 3 chopped green onions
- ½ long English cucumber, remove seeds and chop into 1 cm pieces
- ¼ cup chopped fresh parsley
- ½ cup pine nuts
- ¼ cup washed Nasturtium petals (optional)*
Add dressing:
- ¼ c extra virgin olive oil
- juice of half lemon
- 1 small clove or ½ large clove minced garlic
- 1 tsp seasoning, your choice. I have used:
- Victorian Epicure “Spanish” (original flavour of this salad)
- Victorian Epicure “Herbes de Province”
- Mix of basil and oregano
Marinate for half hour (on the counter: tomatoes are best at room temperature)
*Nasturtiums are very easy to grow and they keep certain bad bugs away from your garden. The petals and leaves are edible. I only recommend eating home grown, organic flowers. They add a subtle but spicy tang to the taste of this salad but it’s still great without. Nasturtiums also make very pretty bouquets as they come in a variety of colours and patterns from pale yellow to pumpkin orange to fire truck red. They’re perfect for the dinner table because they have short stems; you can easily see over the flowers.