Avocado Salad with Pickled Mustard Seeds

It’s avocado season and I’m eating them plain, in salads, in sandwiches, and with eggs — basically any way I possibly can. My new favorite way to enjoy avocados is with pickled mustard seeds: an acidic, vinegary foil for creamy avocados. Adapted from a Milk Street recipe, you can make the dressing ahead of time and you can assemble the salad just before serving.

Avocado salad with pickled mustard seeds

Ingredients:

For the pickled mustard seeds:

1/4 cup yellow mustard seeds
1/2 cup apple cider vinegar
1/4 cup sugar
1/4 cup water
1 teaspoon black peppercorns
1/2 teaspoon coriander seeds
3 allspice berries
1 bay leaf
1/8 teaspoon red pepper flakes

For the dressing:

Pickled mustard seeds plus 2 tablespoons reserved brine
1 teaspoon minced shallot
1 1/2 teaspoons Dijon mustard
1 teaspoon honey
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped fresh marjoram or 1 teaspoon dried
3 tablespoons olive oil

To serve:
3 avocados
5 teaspoons lemon juice

1. To make the pickled mustard seeds: In a small saucepan over high heat, combine the mustard seeds and enough water to cover them by 2 inches. Bring to a boil, then reduce the heat to medium-low and simmer until the seeds are tender, about 8 minutes. Strain the seeds through a mesh strainer ands transfer to a bowl. Wipe out and reserve the pan.

2. To the pan, add the vinegar, sugar, water, peppercorns, coriander, allspice, bay leaf and pepper flakes, then place over high heat. Bring to a boil, then reduce heat to medium-low and simmer until the spices are fragrant and the sugar has dissolved, 3 to 5 minutes. Strain the hot brine over the mustard seeds, discarding the solids, and let the mixture cool to room temperature. Cover and refrigerate until ready to use.

3. To make the dressing: In a small bowl mix together the pickled mustard seeds and 2 tablespoons reserved brine, the shallot, mustard, honey, salt and pepper. Add the marjoram and olive oil and whisk until emulsified.

4. To assemble and sere, slice the avocados in half lengthwise, peel, and remove the pits. Place the avocado halves cut side down. Cut each into 6 lengthwise slices. Arrange the avocado halves on a serving platter or individual plates. Sprinkle lemon juice over the avocado slices. Spoon the dressing over the avocados and serve.

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