It's supposed to hit the upper 90s later this week in my neck of the woods. I can already feel the miserable humidity shoving my hair our of balance. So for the rest of the week the oven will be off, the stove will remain idle, if I can help it, and any type of cooking will be left in the hands of Mr. Grillman, with the exception of salads.
Fresh herbs have been the gift of this hot weather and have made it possible for plenty of experimentation in the kitchen. The most intriguing herb in my garden this year is the perfumey and prolific lemon verbena. This herb has added delicate exotic lemongrass accents to our meals. Our most recent concoction was a sweet avocado salad that combined refreshing citrus juices, creamy and buttery avocados and pleasant herbal contrasts from beautiful and fragrant lemon verbena and basil. Perfect any day but especially welcome on those scorchers.
Lemon Verbena Basil Avocado and Tomatoes
- 1 cup cherry tomatoes, halved
- 1 avocado diced into cubes roughly the same size as tomatoes
- 1 tablespoon lime juice
- 1 1/2 tablespoon orange juice
- 1/4 teaspoon salt
- 1/2 teaspoon sugar
- 1 tablespoon fresh lemon verbena leaves, sliced as thinly as possible
- 1 tablespoon fresh basil leaves, sliced as thinly as possible
Place the tomatoes and avocados in a medium-sized bowl. In a small bowl mix the rest of the ingredients. Pour the dressing over the tomatoes and avocados and gently fold, taking care not to mash the avocados. Allow the flavors to develop in the refrigerator for at least half an hour. Serve cold.