Avocado, Cherry Tomato, Pine Nut Lime Vinaigrette Salad is one of Lemonade Restaurant’s most beloved dishes. Made with garden-fresh cherry tomatoes and ripe avocados, this easy summer salad is the perfect side dish or potluck offering.
My friend Teri and I decided to drop in to Lemonade, the fast-casual California eatery chain (13 locations in greater L.A.) that we knew would satisfy our lunch cravings. Simple yet imaginative, relaxed and California-casual, these chef-driven, healthy recipes were exactly what we wanted.
We piled our plates high with Ahi Tuna, Snap Pea, Watermelon Radish Salad with Ginger Vinaigrette; Cauliflower, Raisin, Almond in Curry Vinaigrette; Red Miso Beef with some buttery mashed potatoes; Kale, Brussels Sprouts, Dates and Parmesan in a Sage Balsamic Dressing…we could not stop ourselves!
Today, though, I’m making their simple, perfectly in-season salad of California avocados, cherry tomatoes from my back yard garden, toasted pine nuts and an easy lime vinaigrette.
Luckily, Lemonade chef Alan Jackson put out a cookbook in 2013 with many of their most popular recipes among the 120 featured. I am devouring this book, much as I pounced on lunch the other day. Want it? It is called “The Lemonade Cookbook ,” by Alan Jackson and Joann Cianciulli (St. Martin’s Press; 2013; $30).
It’s fresh, lively, bold Southern California cooking that is of-the-moment. Sandwiches, salads, stews all pair with each other in a global mixing pot on the plate, accompanied by one of the 10 different flavors of lemonade. We highly recommend cucumber-mint. We were such piglets with our lunch plates, we didn’t have room for dessert, but if we had, I might have chosen a Butterscotch Blondie.
We want these recipes now, and frankly, we want this food every day for lunch.
Is that too much to ask?
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Two more Shockingly Delicious cherry tomato salads for you
Disclosure: The publisher sent a copy of the book for review.
This post was originally published Aug. 26, 2016 and has been refreshed and republished today.
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