Food Thoughts and Grilled Little Gem, Apricot and Avocado Salad with Sungold Salsa, Cumin and Lime

A colorful grilled salad with tons of bright flavors.

It’s hard to write about food when many who grow our food have indiscriminately lost their freedom. And their jobs. And their wives, husbands and kids. When workers in a strawberry field at the height of harvest run for their lives from ICE agents, should I share a salad with apricots?

I went to the greenmarket this morning with no agenda but to support farms. I bought lettuce I didn’t need. I bought potatoes I didn’t need. But my privilege doesn’t really compare here. Did the farmer who harvested those greens yesterday feel scared? Did his hands tremble as he dusted off the potato? I fear so.

I remember the words of Sam Sifton, assistant managing editor of The New York Times, after the senseless school shooting in Uvalde, Texas three years ago: “Food is comfort of a sort, and fuel as well, for anger and sorrow alike. We cook to provide for those we love and for ourselves. In the activity itself we strive to find relief, strength, resolve.”

This grilled salad has a lot of color and a lot of flavor, and you may want both right now. Maybe it will give you some comfort.

Grilled Little Gem, Apricot and Avocado Salad with Sungold Salsa, Cumin and Lime

Ingredients

For the Sungold Salsa

1 cup sungold or cherry tomatoes

1/3 cup minced red onion

1 tbsp minced jalapeno; for less heat, remove ribs and seeds

1/2 tsp kosher salt

For the Vinaigrette

1/2 tsp minced garlic

2 tsp Dijon mustard

3 tbsp vinegar: I used chive blossom vinegar, but red wine vinegar or white wine vinegar would work well

1 tbsp minced shallot

6 tbsp olive oil

1/2 teaspoons kosher salt

For the Salad and to Finish

2 heads little gem lettuce

2-3 apricots

1 avocado

1-2 tbsp olive oil

1 tbsp lime juice

1/4 tsp cumin

Handful of basil leaves, torn

Handful of cilantro leaves or flowers

Flaky salt to taste

Method

Prepare the Sungold Salsa

1. Halve the tomatoes and add them to a bowl.

2. Add the minced onion, minced jalapeño and salt. Stir to mix, and set aside.

Make the Vinaigrette

1. Add 1/2 tsp minced garlic, 2 tsp Dijon mustard, 3 tbsp vinegar, 1 tbsp minced shallot, 6 tbsp olive oil and 1/2 teaspoon Kosher salt to a small blender. Blend until smooth. Set aside.

Make the Salad and Assemble

1. Cut off the very tip of the little gem heads but not the whole root, so the head remains intact. Halve the heads vertically through the root.

2. Halve the apricots and discard the pits and any stems.

3. Cut the avocado into quarters and discard the pit but keep the skin on. Avocado quarters grill more uniformly than avocado halves, which char mostly on the edges.

4. Add 1-2 tbsp olive oil to a small bowl. Brush the cut sides of the lettuce halves, the avocado quarters and apricot halves lightly. Be sure not to oil them too much because they won’t char well if wet.

5. Heat the grill or grill pan on medium heat.

6. Add the lettuce heads, apricots and avocado, all cut side down. Be sure not to walk away. Grill the lettuce heads for 2 minutes on the cut side. Ensure they don’t wilt too quickly. When the lettuce begins to change color slightly and soften, then flip and grill for one minute on the other side, and remove to a platter. The lettuce should be just charred and slightly wilted but have some crunch to it.

7. Grill the apricots for 1-2 minutes on the cut side only. They should have grill marks but still be intact. Remove to the platter.

8. Grill the avocado quarters for 2 minutes on the cut side only. You may need to use tongs to lightly press down on the quarters, given their shape. They, too, should have grill marks but still be intact. Remove to the platter.

9. While all cool slightly on the platter, add 1 tbsp lime juice and 1/4 tsp cumin to a small bowl and stir. The cumin-infused lime juice is meant to add flavor but not oversaturate, so very lightly drizzle it on the lettuce, apricots and avocado. You may not need all of it, since too much liquid will leave the lettuce soggy.

10. Add the sungold salsa to the platter alongside the grilled items but not on them, so they don’t get soggy.

11. Drizzle the vinaigrette around the platter for dipping. Sprinkle the basil, cilantro and flaky salt. Enjoy immediately.