You've probably noticed pears popping up more and more at your local grocers. Pears grown in California are in their peak season from July through November. This super easy recipes highlights this sweet summer fruit and makes a really refreshing and delicious summer salad for lunch or dinner.
Here's wha'-chull need:
couple handfuls of collard greens
handful of spinach
red onion
zucchini
bartlett pear
lemon (squeezed/juiced)
sea salt
1/2 an avocado
optionally seasoned rice vinegar
Grab your large salad bowl. De-vein the collard greens by removing the thick stem that runs down the center of each leaf. This is a very important step that will take any bitterness out of the salad. Chop the remaining collards and the spinach to the size leaf you like in your salad. Add to the bowl. Using a mandoline or a knife, uniformily slice one whole zucchini into half moons and thinly slice red onion (amount to your liking). Cut the pear into fours (around the core) and take each quarter and make thin slices (about 1/8-1/4 inch thick). Using 1/2 an avocado, slice the avo lengthwise many times then crosswise many times to make little squares and toss these into the salad. Toss all into the greens with a few cranks of sea salt and the juice of one lemon. Mix together well so that the leaves are coated, optionally add a small splash of seasoned rice vinegar, plate, and devour.
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