Southern Cooking

Hosted by

Southern Table

Matt and Ted Lee are the authors of The Lee Bros. Simple Fresh Southern.  Listen to their comments about the new ambrosia salad they've developed.

A New Ambrosia
Serves 4

For the Salad
1 large grapefruit, supremed
1 large navel orange, supremed
3/4 chopped celery (about 2 stalks)
1 1/4 cups finely dices Haas avocado (about 1 avocado)
1 1/2 cups seeded and chopped cucumber (about 1 large cucumber)
1/4 cup coarsely chopped fresh basil
1 jalapeño pepper, seeded and minced. 

For the Dressing
2/3 cup buttermilk
2 Tablespoons lime juice
1 Tablespoon extra virgin olive oil
1 garlic clove, mashed to a puree
1 Tablespoon plus 1 tsp finely chopped fresh tarragon
2 Tablespoons unsweetened shredded coconut (or 1 Tablespoon plus 1 tsp sweetened shredded coconut)
1 tsp kosher salt
1/2 tsp freshly ground black pepper

In a large bowl, combine all the salad ingredients.   

In a medium bowl, whisk the buttermilk, lime juice, and olive oil until blended.  Whisk in the garlic puree, tarragon, coconut, salt and pepper. Pour the dressing over the salad and toss.

If you wish, cover with plastic wrap and refrigerate for up to 1 hour to cool the salad and allow the flavors to meld.  Toss again before serving, and serve with a slotted spoon.



Evan Kleiman